Method

1. 01

   Cook bacon in a large skillet over medium heat for 8 to 10 minutes, flipping occasionally, until crispy. Transfer to a paper towel-lined plate.

2. 02

   In the same skillet with bacon fat, cook sausage links over medium heat for 10 to 12 minutes, turning frequently, until browned and cooked through. Transfer to a plate and keep warm.

3. 03

   Heat vegetable oil in a separate large skillet over medium-high heat. Add shredded potatoes in an even layer, season with 1/4 teaspoon salt and black pepper, and press down with a spatula. Cook undisturbed for 5 to 6 minutes until golden and crispy on the bottom, then flip in sections and cook another 4 to 5 minutes until crispy throughout.

4. 04

   While hashbrowns cook, heat a griddle or large nonstick skillet over medium heat and add a pat of butter. Pour 1/4 cup batter per pancake onto the griddle. Cook for 2 to 3 minutes until bubbles form on the surface and edges look set, then flip and cook another 1 to 2 minutes until golden brown. Repeat with remaining batter, adding more butter as needed.

5. 05

   In a clean skillet, melt 1 tablespoon butter over medium-low heat. Crack eggs into the pan and cook to desired doneness: 3 to 4 minutes for sunny-side up, or flip for over-easy and cook another minute.

6. 06

   Serve immediately with pancakes, bacon, sausage, and hashbrowns on warmed plates.