By: Roger Kelley
for more of Roger’s recipes: Roger Kelly
This is a breakfast meal that my girlfriend and I made tonight. Basically it is two pancakes, one laced with sausage and the other with bacon, and eggs with hash browns sandwiched in the middle. I like pancakes but often the flavor is only good for a few bites before it gets old. This is a simple way to spice up pancakes without getting all fruity (literally).
Ingredients
4 sausage links
6 slices of bacon
2 packages of instant buttermilk pancakes
12 eggs
1 potato or prepackaged hash brown mix
1/4 cup milk
butter
vegetable oil
Instructions
First off brown your sausage and cook your bacon. While the bacon and sausage is cooking, crack your eggs and place them into a bowl with a couple of table spoons of butter and about a 1/4 cup of milk and mix until eggs are beaten. Now you can cook your eggs how ever you like but I like my eggs scrambled and I love to have them cooked in the microwave. It makes them very fluffy. It is definitely a great way of cooking eggs. So just place them into the microwave and begin cooking. Stop and stir the eggs every few minutes. It usually takes five to ten minutes depending on how many eggs you cook. After the sausage and bacon are done start the hash browns by putting the mix into a pan with oil and cooking on a med to high heat. While the hash browns are browning. Pour a small amount of oil into another pan and poor in pancake batter. Just after pouring the batter place the sausage into the uncooked side of the pancake. (Kind of like putting toppings on a pizza). Continue to cook the pancake like normal. Do the same thing with the bacon pancakes. Now that everything is cooked, I placed the bacon pancake on the plate then the eggs and hash browns with maple syrup (I like ketchup on my eggs so I put some in the middle but that is up to you), then the sausage pancake with more syrup. It was an amazing meal and I actually had some left over so I will be enjoying it again in the morning for breakfast.
