Griddle 101: My Best Breakfast Tips

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Hey friends,

Quick breakfast tips for you this week.

After making breakfast on my griddle for years, I think I've finally changed my mind about hash browns.

I've always liked shredded hash browns, but lately I've been reaching for the frozen McDonald's-style hash brown patties instead. Maybe it's because I have two little boys under 5 now, but convenience has started to matter a lot more to me than it used to.

Don't get me wrong—I still love shredded hash browns. But when I can throw a few frozen patties onto the griddle with the bacon and have crispy, golden brown potatoes with almost no effort, it's hard to argue with the results.

Cook them in the bacon grease and they're absolutely fantastic.

In this week's video, I'm sharing my 7 favorite tips for cooking a full griddle breakfast, including:

• Start bacon on a cold griddle so it cooks straighter and renders more fat.
• Use frozen hash brown patties when you're starting out—they're simple and hard to mess up.
• Cook foods in order of how long they take: bacon and potatoes first, pancakes second, eggs last.
• Cook pancakes around 375–400°F for even browning.
• Cook eggs around 325°F by turning some burners down or off.
• Use bacon grease for more flavor, or clean the griddle and use butter for cleaner-looking eggs.
• Create an "egg well" when making scrambled eggs to keep them from spreading all over the griddle.

I hope this is helpful and you can make agreat griddle breakfast for the ones you love.

Thanks,

Johnny

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