Buttermilk pancakes with charred peppers -- seared with a hard crust and rested before the knife.
Prep 13 min · Cook 22 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 buttermilk pancakes 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 with charred peppers, with coffee on the side.
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