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FOUR HORSEMEALS OF THE EGGPORKALYPSE INSPIRED BY PARKS & REC

cook:

1 h

Picture for Four Horsemeals of the Eggporkalypse inspired by Parks & Rec

7,488,243 views  This week, we say a bittersweet goodbye to the old BwB studio with a Swanson's swan song, and probably the longest episode name to date: The Four Horsemeals of the Eggporkalypse from Parks & Rec. A fitting goodbye, a breakfast that could comfortably feed a family of four (along with some aunts and uncles), prepared on the very same flat-top that seared the sixteen-some-odd patties flipped in the kitchen's inaugural episode.

4 servings

US

original

metric

INGREDIENTS

For the Classic Pancakes

10 ounces flour

3 tbsp sugar

4 tsp baking powder

½ tsp baking soda

1 tsp salt

2 large eggs

¼ cup vegetable oil, plus more for the pan

1 ½ cups whole milk

½ tsp vanilla extract (optional)

Butter and syrup for serving

For the Hash Brown Patties

5 medium russet potatoes, peeled and chopped

Vegetable oil

2 tsp sugar

1 tsp kosher salt

Freshly ground black pepper

1 tbsp potato starch

For the Chicken Fried Steak

Top sirloin steaks

1 cup all purpose flour

1 tsp kosher salt

1 tsp cayenne pepper

1 large egg

1 tsp baking powder

½ tsp baking soda

1 cup buttermilk

For the Gravy

0.5 onion, finely minced

2 ½ cloves garlic, crushed

¼ cup flour

½ cup beef stock

1 cup light cream

Freshly ground pepper

Kosher salt

sprinkle cayenne pepper

For the Hash Brown Potatoes

3 russet potatoes, shredded

Water

Kosher salt

Freshly ground black pepper

for the Other “garnishes” for the Four Horsemeals:

Bacon

Ham

Breakfast sausage

12 eggs, scrambled

DIRECTIONS

1.

For the Pancakes

1.

In one bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk to combine.

10 ounces flour

3 tbsp sugar

4 tsp baking powder

½ tsp baking soda

1 tsp salt

2.

In another bowl, combine: eggs, vegetable oil, and whole milk. Optional: you can also add vanilla extract here. Whisk to combine.

2 large eggs

¼ cup vegetable oil, plus more for the pan

1 ½ cups whole milk

½ tsp vanilla extract (optional)

3.

Combine the two bowls and mix together gently with a rubber spatula. The batter should still be lumpy with a few dry streaks of flour. Don’t overmix the pancakes!

4.

Cover the batter and let it rest at room temperature for 10 minutes.

5.

Heat vegetable oil in a nonstick skillet.

1 tsp vegetable oil, plus more for the pan

6.

Ladle one scoop of batter into the skillet and cook for a few minutes. Once bubbles appear on the surface and around the edge of the pancake, cook and flip for a few minutes more.

7.

Stack your pancakes up and serve with syrup and butter if desired.

8.

For the Hash Brown Patties

1.

Start by peeling and chopping medium russet potatoes and immediately dunk them into a large bowl filled with cold water.

5 medium russet potatoes, peeled and chopped

2.

Drain and pat potatoes dry on a few layers of paper towels.

3.

Once dried, par-fry in 375°F vegetable oil for 3-4 minutes until lightly browned and cooked through.

Vegetable oil

4.

Fish the potatoes out of the frying oil and drain on a couple of layers of paper towels set in a rimmed baking sheet. Let them cool completely for about 20 minutes.

5.

Once cooled, place into a food processor in batches and pulse in eight 1-second pulses until little chunks have formed.

6.

Add the potatoes into a medium bowl along with sugar, freshly ground black pepper, kosher salt, and potato starch. Mix until fully combined.

2 tsp sugar

Freshly ground black pepper

1 tsp kosher salt

1 tbsp potato starch

7.

Once combined, begin forming the potatoes into oval pucks onto a parchment paper lined baking sheet. Freeze for about 1 hour

8.

Once frozen solid, place into 375°F oil for 3-5 minutes until deeply golden brown, and crisp.

9.

Place onto a wire rack on a rimmed baking sheet to drain. Keep warm in a low oven while finishing the rest of the meal.

10.

For the Chicken Fried Steak

1.

Start by tenderizing the top sirloin using the desired tool.

Top sirloin steaks

2.

Add all-purpose flour, and kosher salt, and cayenne pepper. Whisk together.

1 cup all purpose flour

1 tsp kosher salt

1 tsp cayenne pepper

3.

In a separate bowl, add large egg, baking powder, baking soda. Whisk together into a slurry before whisking in buttermilk until fully homogeneous.

1 large egg

1 tsp baking powder

½ tsp baking soda

1 cup buttermilk

4.

Place the steak into the dry breading station and coat thoroughly, shake off any excess and dip into the egg mixture, making sure every inch is covered before repeating for a second time. Place onto a wire rack placed in a rimmed baking sheet.

5.

Carefully place the breaded steak into 350°F oil and fry for 4-5 minutes per side until deeply golden brown all over. Use extreme caution when flipping to prevent the shell from cracking. Rinse and repeat with remaining steaks.

6.

Place onto a wire rack placed in a rimmed baking sheet and keep warm in a low oven until ready to serve.

7.

For the Gravy

1.

Reserve as much as possible of the brown sloppy gold at the bottom of the pan and add 2 tablespoons of leftover fry oil and finely minced onion. Saute for 2-3 minutes until it softens and turns translucent.

0.5 onion, finely minced

2.

Add crushed cloves of garlic and saute for another 30 seconds until fragrant before adding flour and mix together letting it cook for 2-3 minutes until the raw flour dissipates.

2 ½ cloves garlic, crushed

¼ cup flour

3.

Slowly whisk in beef stock and light cream, adding slowly at first while whisking constantly to prevent lumps then add the rest while whisking frequently over medium-high heat until bubbling and thickening.

½ cup beef stock

1 cup light cream

4.

Once it starts bubbling, lower the heat to not scorch the sauce. Season with freshly ground pepper, kosher salt, and an optional sprinkle of cayenne pepper. Whisk together.

Freshly ground pepper

Kosher salt

sprinkle cayenne pepper

5.

Reduce and thicken the sauce until it coats the back of a spoon. Cover and keep warm until ready to serve.

6.

For the Hash Brown Potatoes

1.

Start by peeling and shredding large russet potatoes directly into a bowl filled with cool water. Set aside until ready to cook.

3 russet potatoes, shredded

Water

2.

Place into a clean kitchen towel and squeeze all the liquid out of the potatoes.

3.

Once the potatoes are completely dried, lightly season with kosher salt and freshly ground black pepper. Mix together.

Kosher salt

Freshly ground black pepper

4.

Dump onto an oiled flat top or skillet, flatten out using a large spatula into a potato patty.

5.

Cover with a bowl and cook for 4-5 minutes per side until nicely browned. Enjoy!

6.

In a Skillet or on a Flat Top cook the following accompaniments: Bacon, until crispy. Ham, heat until a nice crust forms. Breakfast sausage, until crispy & golden brown, 12 egg scramble, until soft and fluffy.

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