Down Home Breakfast Special
Start your day with the ultimate comfort food experience with this Down Home Breakfast Special! Perfectly balancing sweet, savory, and hearty flavors, this recipe combines fluffy homemade pancakes, golden and crispy hash browns, creamy scrambled eggs, and smoky, irresistible bacon. Whether you're feeding a family or indulging in a cozy weekend feast, this breakfast spread is crafted to please. Featuring pantry staples like all-purpose flour, russet potatoes, eggs, and spices, this meal is simple yet satisfying. The hash browns are seasoned with paprika, onion, and garlic powder for a flavorful twist, while the pancakes are melt-in-your-mouth tender with just a touch of sweetness. Ready in under an hour, this down-home favorite is a must-try for traditional breakfast lovers. Serve it with warm maple syrup and a dash of hot sauce for the full experience!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 0.25 teaspoons salt
- 0.75 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 8 slices bacon
- 4 large eggs
- 2 tablespoons whole milk (for scrambled eggs)
- salt and pepper (to taste)
- 2 large russet potatoes
- 0.5 teaspoons onion powder
- 0.5 teaspoons garlic powder
- 0.5 teaspoons paprika
- 3 tablespoons oil (for frying)
Instructions
In a mixing bowl, whisk together the flour, baking powder, sugar, and salt for the pancake batter.
In another bowl, mix the milk, egg, and melted butter. Gradually combine the wet ingredients with the dry ingredients until you get a smooth batter. Set aside.
In a skillet over medium heat, cook the bacon until crispy, about 5-7 minutes. Remove and set on a paper towel-lined plate to drain.
Peel and shred the russet potatoes using a box grater. Press out excess moisture using a clean kitchen towel or paper towels.
Heat 3 tablespoons of oil in a skillet over medium heat. Once hot, add the shredded potatoes in an even layer. Sprinkle with onion powder, garlic powder, paprika, salt, and pepper. Cook for 5-7 minutes on each side until golden brown and crispy. Remove from skillet and keep warm.
In a bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Heat a non-stick skillet over medium-low heat and add the egg mixture.
Gently fold and stir the eggs as they cook, ensuring they form fluffy curds. Remove from heat once eggs are just set, about 3-4 minutes.
Use a lightly greased skillet or griddle over medium heat to cook the pancakes. Pour 1/4 cup of batter per pancake and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook an additional 1-2 minutes until golden brown.
To serve, plate 2 pancakes, 2 slices of crispy bacon, a portion of hash browns, and creamy scrambled eggs per serving. Optionally, serve with syrup, butter, or hot sauce on the side.
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1108 mg | 369% | |
| Sodium | 3513 mg | 153% | |
| Total Carbohydrate | 271.3 g | 99% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 43.1 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 530 mg | 41% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4538 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
