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Pancakes, eggs, bacon, sausage, hash browns — the grand slam platter is a high calorie Sunday breakfast that covers every food group that matters in the morning.
Peel and grate the russet potatoes for hash browns; rinse, squeeze dry, then season with salt and pepper.
Cook bacon in a skillet over medium heat until crisp, turning occasionally; drain on paper towels.
Add sausage links to the same skillet, cook over medium-low for 8–10 minutes, turning frequently until browned and cooked through.
For pancakes, whisk flour, baking powder, salt, milk, and 2 eggs in a large bowl to make a smooth batter; heat a nonstick skillet over medium and cook pancakes, flipping when bubbles form—about 2–3 minutes per side.
In another pan, melt butter and scramble 4 eggs over medium-low heat, stirring gently to keep them soft and creamy.
Sauté hash browns in butter over medium-high heat until golden brown and crisp, about 5–7 minutes, then flip and cook the other side.
Arrange pancakes, scrambled eggs, bacon, sausage, and hash browns on each plate; drizzle pancakes with maple syrup and serve immediately.
