Instructions

Get the heat rollin’: Preheat your flat top or griddle to medium-high heat. Oil it lightly to prevent sticking.

Bacon, baby: Lay out the bacon on one side and cook until it reaches your ideal level of crisp. Remove and set aside (if you don’t sneak a slice first).

Sausage smash: Form the sausage into four 2-inch balls. Drop them on the griddle and smash them flat with a spatula. Cook until browned and no longer pink, about 3–4 minutes per side. Set aside.

Flapjack buns: Place silicone egg rings (or mason jar lids) on the griddle and pour in your pancake batter. Fill about halfway so they don’t overflow. Once bubbles form on top, carefully remove the rings and flip the pancakes. Cook until golden on both sides. Set aside.

Hash it out: Spread your shredded potatoes onto the griddle in four square-ish piles. Sprinkle generously with Western Dawn and let them get crispy on the bottom. Flip once golden, press down a bit, and top with a slice of American cheese to melt.

Eggs-tra awesome: Clean those rings and place them back on the griddle. Crack one egg into each. Cook for a minute, then remove the rings and flip for over-easy or over-medium (or don’t if you love a runny yolk). You’re the boss here.

Build the beast: Start stacking however your heart desires, but here’s a winning combo:
Pancake bun + hashbrown/cheese + sausage patty + egg + bacon + pancake bun.

Final touch: Drizzle with maple syrup. Yep, you read that right. That sweet/smoky combo is chef’s kiss.