my dear food lovers! Chef Emma here, and today I'm so excited to share my ultimate recipe that's guaranteed to make your weekend mornings absolutely spectacular. Imagine a plate piled high with golden, fluffy pancakes, perfectly crispy hash browns, sunny-side-up eggs, and delicious halal breakfast sausages – it's a breakfast symphony that’s simple, elegant, and utterly delicious!
📜 Ingredients
For the Fluffy Pancakes:
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 ¼ cups milk (dairy or non-dairy, e.g., almond milk)
1 large egg
3 tablespoons melted unsalted butter (plus extra for cooking and serving)
Maple syrup for serving
For the Crispy Hash Browns:
2 large Russet potatoes, peeled and shredded
1 tablespoon olive oil or vegetable oil
½ teaspoon salt
¼ teaspoon black pepper
Optional: Pinch of garlic powder
For the Sunny-Side Up Eggs:
4 large eggs
1 tablespoon unsalted butter or olive oil
Salt to taste
Freshly ground black pepper to taste
For the Halal Breakfast Sausages:
4-6 pieces halal chicken or beef breakfast sausages
For Garnish & Sides:
½ cup fresh raspberries
2 tablespoons raspberry jam or compote
Cucumber slices (optional, for garnish)
📝 Instructions
- Prepare the Hash Browns: Rinse shredded potatoes thoroughly under cold water until water runs clear to remove excess starch. Squeeze out as much moisture as possible using a clean kitchen towel or paper towels. In a bowl, toss the dried shredded potatoes with olive oil, salt, pepper, and garlic powder (if using).
- Cook the Hash Browns: Heat a large non-stick skillet over medium-high heat. Add the seasoned shredded potatoes, spreading them into an even layer. Cook undisturbed for 5-7 minutes until golden brown and crispy on the bottom. Flip carefully and cook for another 5-7 minutes until the other side is golden and crispy. Remove from skillet and keep warm.
- Make the Pancake Batter: In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk the milk, egg, and melted butter until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Don't overmix; a few lumps are fine!
- Cook the Pancakes: Heat a lightly buttered non-stick griddle or skillet over medium heat. Pour about ¼ cup of batter for each pancake. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set, then flip and cook until golden brown. Keep cooked pancakes warm while you finish the rest.
- Cook the Sausages: While the pancakes are cooking, heat a separate skillet over medium heat. Add the halal breakfast sausages and cook according to package instructions, usually about 8-10 minutes, turning occasionally until browned and cooked through.
- Cook the Sunny-Side Up Eggs: In the hash brown skillet (or a clean one), melt butter over medium heat. Carefully crack eggs directly into the skillet, making sure not to break the yolks. Season with salt and pepper. Cook for 2-4 minutes, or until the whites are set but the yolks are still runny.
- Assemble the Platter: Arrange the fluffy pancakes (with a pat of butter and drizzle of maple syrup), crispy hash browns, sunny-side-up eggs, and halal breakfast sausages on a large platter. Add a side of fresh raspberries and a small dish of raspberry jam or compote. Garnish with cucumber slices if desired.
- Serve Immediately: Enjoy your glorious homemade Halal Breakfast Platter!
💡 Chef's Tips
- Pancake Perfection: For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This allows the baking powder to activate fully.
- Veggie Boost: Feel free to add finely chopped bell peppers or onions to your hash browns for extra flavor and nutrients. Just sauté them briefly before adding the shredded potatoes.
