Cornmeal griddle cakes done right: over sourdough toast, with real technique and a good rest.
Prep 6 min · Cook 20 min
Set a cast-iron skillet over medium heat and render the bacon or sausage until crisp.
Cook the potatoes and onion in the fat until deeply golden and tender.
Add the cornmeal griddle cakes and bring it all together, seasoning well with salt and pepper.
Make room for the eggs and cook them to your liking, covered for a moment to set.
Serve hot over sourdough toast, with coffee on the side.
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