A tale of two legendary breakfasts.

Prep Time: 20 minutes

Cook Time: 40 minutes

Serves 4

INGREDIENTS

Bacon/Sausage

• 1 pound thick cut bacon

• 1 pack breakfast sausage links

Hash Browns

• 2 large russet potatoes

• Salt and pepper, to taste

• 1/2 teaspoon onion powder

• 2 tablespoons (23g) reserved bacon fat or vegetable oil

• 1 1/2 tablespoons (21g) unsalted butter

Pancakes

• 2 cups (300g) all-purpose flour

• 1 tablespoon (17g) baking powder

• 2 tablespoons (24g) sugar

• 1/2 teaspoon (4g) fine sea salt

• 1 1/2 cups (354ml) buttermilk

• 2 large eggs

• 2 tablespoons (24g) vegetable oil, plus extra for greasing pan
  

Fried Eggs

• 3 tablespoons (36g) vegetable or olive oil

• 4 large eggs

• Salt, to taste

Assembly

• Cooked bacon and breakfast sausage

• Cooked hash brown, cut in half or into quarters

• 4 fried eggs

• 4 slices toast

• 4 pancakes

• Unsalted butter, to serve

• Maple syrup, to serve

INSTRUCTIONS

For The Bacon and Breakfast Sausage

1. Place 4-5 strips of bacon in a medium to large, cold pan. Place over medium heat, and as the pan gets hotter and the bacon begins to cook, flip the bacon every minute or so until it has reached the desired crispiness. Drain on a paper towel.

2. Save the bacon fat in a bowl, it will be used in the hashbrown recipe but in general always save your bacon fat and store in your refrigerator. If you throw it away, it’s like throwing away free flavor.

3. Repeat this process with the sausage, placing sausages in a cold pan, and lifting the temperature to medium heat until warmed through and browned. If your sausage is raw, then sear them on high heat and pour in a splash of water to lightly boil the sausages to a perfect internal temperature. Drain on a paper towel.

For The Hash Browns

1. Peel and grate two russet potatoes with a box grater and lay the grated potatoes on a clean kitchen towel. Season generously with salt to taste and toss the potatoes with your hands to evenly coat. Bundle all the potatoes in the towel, hold over a bowl or sink, and squeeze the potatoes to drain as much liquid as possible.

2. Put the dry potatoes into a bowl and add the onion powder. Toss until evenly distributed.

3. Heat a 10-12 inch cast-iron skillet over medium heat and add the reserved bacon fat and butter to the skillet. Once the bacon fat and butter is hot and bubbling, place your potatoes into the skillet and press down into one even layer to fill the whole pan; for a thicker hash brown use a 10-inch skillet and for a thinner hash brown use a 12-inch.

4. Cook undisturbed for about 5-7 minutes, or until the underside reaches a nice crisp golden brown, use an offset spatula to release the bottom of the hash brown from the pan, flip on its other side, and cook for another 4-6 minutes undisturbed, until golden and crispy on the second side and cooked through.

5. Remove your hash brown from the pan and season lightly with salt while still hot. Serve immediately.

For The Pancakes

1. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, sugar, and sea salt.

2. Add the buttermilk and eggs to the bowl of dry ingredients and whisk together until combined. Once combined, whisk in the vegetable oil.

3. Place a medium non-stick skillet over medium heat. Lightly coat with oil.

4. Once the pan is hot, place a small ladle-full of pancake batter into the pan and spread it out with the ladle. Cook for 2-3 minutes, or until bubbles form on the top of the pancake. Flip, and cook for another 2-3 minutes, or until golden brown on the bottom and cooked throughout. Repeat with the remaining pancake batter, adding more oil to the pan as needed.

For The Fried Eggs

1. Add oil to a medium sized non-stick pan. Heat over medium until very hot.

2. Crack your eggs, 2-3 at a time, into the hot oil. Season with salt to taste.

3. Cook the eggs until the white just begins to set, about 1 minute. Begin basting the egg with the oil until the white puffs and becomes completely set and the yolk is still runny. Remove to a paper towel lined plate and repeat with remaining eggs, adding more oil as needed.

To Assemble

1. To each plate add bacon, sausage, hashbrowns, eggs and toast.

2. Plate the pancakes separately and top with butter and maple syrup.

Filipino Breakfast

*For best results start the marinating the Tocino 1-3 days prior to serving*

Prep Time: 1 hour 15 minutes

Marinade: 1-3 days

Cook Time: 45 minutes

Serves 4

INGREDIENTS

Tocino (Bacon)

• 2 1/2 pounds (1.1kg) pork Boston butt with ¼-½-inch fat cap, thinly sliced

• 1/2 cup (80g) light brown sugar

• 1/4 cup (40g) sugar

• 4 1/2 tablespoons (65g) pineapple juice

• 1 tablespoon (11g) Kosher salt, plus more to taste

• 3 cloves garlic, minced

• 2 tablespoons (32g) rice vinegar

• 2 tablespoon (32g) soy sauce

• 3 cloves garlic, grated

• 2 drops red food coloring (optional)

Longganisa (Sausage)

• 2 3/4 pounds (1.2kg) ground pork, 60% lean is ideal

  • To grind your own use a a ratio of 2 pounds pork shoulder to ¾ pound pork back fat

• 5 teaspoons (11g) Kosher salt

• 2 teaspoons (5g) smoked paprika

• 1 teaspoon (3g) finely ground black pepper

• 3 tablespoons (48g) soy sauce (Brand Preference: Silver Swan)

• 2 tablespoons (28g) white distilled vinegar

• 1/2 cup (94g) dark brown sugar

• 12 cloves garlic, grated

• Hog casings or parchment paper

Sinangag (Fried Rice)

• 4 ½ tablespoons (54g) vegetable oil

• 15 cloves garlic, peeled and minced

• 4 cups (560g) cooked white rice, refrigerated overnight

• Salt, to taste

• MSG (optional)

Assembly

• Tocino

• Longganisa

• 4 Fried eggs (see recipe from the American breakfast)

• Sinangag

• Reserved fried garlic

• Thinly sliced green onion (optional)

INSTRUCTIONS

For The Tocino

1. In a bowl, whisk together brown sugar, granulated sugar, pineapple juice, Kosher salt, garlic, rice vinegar, soy sauce, and salt to taste. Optionally, add red food coloring. Whisk together until combined.

2. Add the sliced pork to the marinade, toss to evenly coat, and let marinate, covered, in the refrigerator for a minimum of 24 hours but up to 3 days. 3 days is the traditional amount of time to marinade.

3. In a cold skillet, place 2-3 pieces of marinated pork. Raise the temperature to medium heat, and cook, flipping often, until the pork is cooked through and you’ve got some light char on it.

4. Drain on a paper towel and repeat with the rest.

For The Longganisa

1. To a large bowl add ground pork, Kosher salt, paprika, black pepper, soy sauce, vinegar, brown sugar, and garlic. Mix together thoroughly so everything is evenly distributed.

2. Using a sausage stuffer, add on hog casings and stuff with the pork farce.

3. Alternatively you can shape the sausages with parchment paper. Add about ½ cup of the pork to the shorter end of a piece of parchment. Spread it out so the ground pork is in about ½-inch thick log. Tightly roll up the parchment with the ground meat inside to from a sausage shape. Repeat this process with the remaining meat and chill all paper-wrapped sausages in the freezer for 15-20 minutes.

4. Remove from the freezer and cut each paper-wrapped sausage into three even portions.

5. Remove sausages from the parchment paper and place them in a cold pan. Turn the heat to medium. Cook turning often until cooked through, evenly browned and lightly charred in spots.

For The Sinangag (Fried Rice)

1. Add the vegetable oil to a large wok along with three quarters of the garlic. Begin heating the wok over medium low heat. As it comes up to heat, constantly stir the garlic until it is a light golden brown, 2-4 minutes.

2. Immediately, strain the garlic through a fine-mesh strainer making sure to capture the garlic oil in a container. Drain the fried garlic on a paper towel. Add reserved garlic oil back into the wok and heat over high heat.

3. Add the rice into the wok and season with salt to taste. Optionally, you could add MSG to taste as well. Stir fry the rice constantly until heated through and a little crispy on the bottom.

4. Add in most of the fried garlic, reserving a small amount for garnish, and toss to evenly combine. Again taste for salt and adjust seasoning as needed.

5. Remove from heat and stir in the remaining raw garlic until evenly combined. Keep warm until ready to serve.

To Assemble

1. Add the tocino and longganisa to a plate.

2. Add 1 or 2 fried eggs followed by a generous portion of the fried rice. Garnish the top of the rice with the leftover fried garlic and thinly sliced green onion if you’d like.

3. Repeat making more portions with the remaining ingredients.