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Short-Order Kitchen

The Full Griddle Breakfast

By Wes Ellis2 min read
Recipe card
Servings
4
Prep
10 minutes
Cook
25 minutes
Method
Griddle
Heat
375°F (griddle)
Difficulty
Medium
Jump to ingredients & directions ↓

Part 1 of the thread Big breakfasts and sandwiches

THE SHORT VERSION4 points
  • Griddle at 375°F. Bacon first, 5 minutes per side.
  • Potatoes go down in the bacon grease and only get turned as needed.
  • Park the bacon and potatoes in a corner, then pancakes, 90 seconds per side.
  • Burners off before the eggs go on. The griddle has plenty of heat left.
THE RECIPE · THE FULL GRIDDLE BREAKFAST

Ingredients

Bacon and potatoes

Pancakes and eggs

You'll need

  • Flat-top griddle
  • Ladle
  • Wide spatula

Directions

Bacon and potatoes

  1. Heat the griddle to 375°F.
  2. Lay the bacon flat and cook 5 minutes per side.
  3. Put the potatoes down in the bacon grease. Brown them on all sides, turning only as needed.
  4. Season the potatoes with the seasoned salt, garlic powder, pepper and paprika.
  5. Move the potatoes and bacon to a corner of the griddle where they stay warm but stop cooking.

Pancakes and eggs

  1. Mix 2/3 cup water with every 1 cup of pancake mix. Ladle it onto the griddle.
  2. Cook the pancakes 90 seconds per side, or until golden brown.
  3. Turn the burners off. For over-easy eggs, crack them on and let the whites set, about 2 minutes, then flip and cook 20 seconds more.
  4. For scrambled, pour the beaten eggs on slowly and let them set up to how you like them.
Notes Let the pancake batter sit a few minutes before ladling for fluffier pancakes. A Tequila Sunrise is optional but encouraged.

wesellis.com/blog/full-breakfast/

This is the whole spread: bacon, crispy seasoned potatoes, pancakes and eggs, all on one griddle for four people. The only real trick is the order. Get that right and everything hits the table hot at the same time.

Order is everything

Bacon first. It takes the longest, and it leaves grease behind for the next step. Five minutes a side at 375°F.

Potatoes in the grease. Put them right where the bacon was. Brown them on all sides, but leave them alone between turns. Flip them constantly and they'll never crisp. Season once they're down.

Park it. Slide the bacon and potatoes off to a corner of the griddle. They stay warm there without cooking any further. This is what makes a griddle better than a stove for a big breakfast.

Pancakes. Ninety seconds a side, or until they're golden. Pancakes has more on getting them right.

Tip

Mix the batter first and let it sit a few minutes while the bacon cooks. Rested batter makes fluffier pancakes.

Eggs with the burners off

This is the part people skip. By the time the pancakes come off, that griddle is holding a lot of heat, and eggs need gentle heat. Shut the burners off before the eggs go down.

Over easy: let the whites set, about 2 minutes, then flip for 20 seconds. Scrambled: pour slowly and let them set up however you like. How to Make Eggs covers every style.

Heads up

Make sure the griddle is evenly heated before you start. Hot spots mean some potatoes burn while others stay pale.

Then make yourself a Tequila Sunrise. It's the weekend.

LINKED FROM2 notes

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