2 tablespoons (11 grams) potato starch or cornstarch
1.5 cups (225 grams) all-purpose flour
2 teaspoons (9 grams) baking powder
2.5 teaspoons (5 grams) kosher salt
1 tablespoon (14 grams) white sugar
1 and 3/4 cups (410 milliliters) whole milk
1 egg
3.5 tablespoons (39 grams) melted unsalted butter
6 eggs
1.5 to 2 tablespoons unsalted butter
5-7 pea-sized pieces of maple candy per sandwich
2 McGriddle cakes per sandwich
2.5 ounces (70 grams) breakfast sausage per sandwich
American cheese slices
Pepper jack cheese slices
Instructions:
Peel and grate 2 pounds of russet potatoes. Rinse and drain in cold water, then wring out as much liquid as possible. Add to a pot of 3.5 quarts of duck fat and cook for 5 minutes until barely tender. Drain and season with salt and potato starch or cornstarch. Form into oval patties and freeze for 30 minutes.
Mix 1.5 pounds of high-fat ground pork with fresh thyme, marjoram, sage, brown sugar, smoked paprika, red pepper flakes, black pepper, kosher salt, garlic, maple syrup, and gochujang. Form into 2.5-ounce patties and cook in a nonstick pan for 2-3 minutes on each side.
Make the McGriddle cakes by mixing all-purpose flour, baking powder, kosher salt, and white sugar. Add whole milk, egg, and melted unsalted butter. Pour batter into a ring mold in a nonstick pan and add pea-sized pieces of maple candy. Cook for 2-3 minutes on each side.
Cook eggs in a nonstick pan with unsalted butter and fold into a square with pepper jack cheese.
Assemble the sandwich with American cheese, breakfast sausage, egg, and McGriddle cakes. Add a seared logo to the top bun if desired.
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