McDonald’s serves breakfast 24/7, but I still bet you will still prefer my recipe any day of the week.

Ring Mold I Use: https://amzn.to/3Alv6tp

INGREDIENTS:

McGriddle:

Buns:

Maple Syrup Balls:

• 1 cup (250ml) maple syrup, plus more for brushing finished McGriddy cakes

McGriddle Cakes:

• 1 ½ cup (225g) all-purpose flour

• 2 teaspoon (9g) baking powder

• 1 tablespoon (14g) sugar

• 2 ½ teaspoon (5g) salt

• 1 egg

• 1 ¾ cup (410mL) milk or

• 3 ½ tablespoon (39g) melted butter

Gochujang Maple Breakfast Sausage:

• ½ pound (230g) pork belly

• 1 pound (455g) pork butt (alternatively 1 pound (455g) ground pork)

• 4 cloves garlic grated

• 1 tablespoon (20g) maple syrup

• 1 tablespoon (12g) light brown sugar

• 3 tablespoons (7g) finely chopped fresh sage

• 1 ½ tablespoons (4g) finely chopped fresh thyme

• 1 ½ tablespoons (4g) finely chopped fresh marjoram

• 2 ½ teaspoons (6g) kosher salt

• 1 teaspoon (3g) black pepper

• 1 teaspoon (4g) crushed red pepper flakes

• 1 tablespoon (17g) gochujang

• 1 teaspoon (2g) smoked paprika

• ½ teaspoon (1g) onion powder

• ½ teaspoon (1g) fennel powder

Folded Egg:

• 3 large eggs

• 1 slice pepper jack cheese

• 2 tablespoons (23g) vegetable oil

• 1 pinch kosher salt

Cheese:

• 1 slice American Cheese

Hashbrowns:

• 2 pounds (900g) russet potatoes, peeled and grated

• 2 quart (2 liters) water

• 3 ½ quart (3.3 liters) duck fat

• 2 tablespoon (11g) potato starch

• Salt to taste

Assembly:

• 1 Folded Egg

• 1 sausage patties

• 1 slice American cheese

• 1 slice pepper jack cheese

• 2 McGriddy buns

• Hash browns

INSTRUCTIONS:

Maple Syrup Balls:

1. In a small saucepan, bring maple syrup to a simmer until it reaches 255F. 10-15 minutes.

2. Pour the mixture onto a parchment paper lined baking sheet. Spread out evenly. Let cool at room temperature.

3. Once cool, cut the maple syrup into little pieces and roll the maple syrup into balls and put to the side for later.

McGriddle Cakes:

1. In a medium bowl, combine all-purpose flour, baking powder, sugar, and salt. Whisk together.

2. While whisking, add in whole milk, an egg, and melted butter. Mix until combined.

3. Using a lightly greased ring mold over a flat top or nonstick pan, heat over medium heat and add unsalted butter.

4. Once butter begins to bubble, add in 3 Tbsp of batter. Sprinkle in 4-6 maple syrup balls and poke into batter cooking for 2-3 minutes. Remove the ring mold, flip, and repeat on the other side. Rinse and repeat with remaining batter.

Sausage:

1. Place the ground pork, garlic, maple syrup, gochujang, brown sugar, sage, thyme, marjoram, salt, pepper, pepper flakes, onion powder, fennel powder, and paprika in a large bowl.

2. Mix until combined. Cover with plastic wrap and place in the fridge for at least one hour. Overnight is best if you have the time.

3. Portion the sausage into 12 (2.5oz) equal pieces and form into patties.

4. Finish by cooking the sausage over medium heat on a cold griddle or pan until the sausage is crispy and browned.

Folded Egg:

1. Combine all ingredients in a bowl and whisk until homogenous

2. Heat the pan over medium heat, dip a folded paper towel in the oil, and apply some of it to the pan. Put a drop of the egg mixture in the pan to see if the pan is hot. When you hear a sizzling sound, the pan is ready.

3. Pour a thin layer of the egg mixture into the pan, quickly tilting the pan so that the egg mixture coats the entire cooking surface.

4. When the egg mixture starts to cook add a square of pepper jack cheese in the center of the pan.

5. After the bottom of the egg has set but is still soft on top, start folding the egg into a square shape from one side to the other, starting from the far side of the pan and fold toward the pan handle.

6. When egg has cooked, flip the egg onto the back side to cook through

Hashbrowns:

1. In a medium sauce pot, add duck fat and heat until melted. Set aside until cooled.

2. Peel potato and on the grate potato on the largest shredding holes

3. Add the potato shreds to a bowl of water to rinse starch off.

4. Strain potatoes from water, using a towel to squeeze excess water from potatoes.

5. In a bowl combine potatoes, salt and potato starch.

6. Add potatoes to the pot of duck fat and place over medium heat. When the duck fat starts to bubble turn off the heat, and let sit for 2 minutes. Strain the potatoes and reserve duck fat for the frying process.

7. After the potatoes have cooled, use your hand to scoop ½ cup potatoes and form into 3 inch round, 4 inch wide and ¼ inch tall patties. Place the formed patties on to a parchment or silicone lined baking sheet on a tray.

8. Place potatoes in the freezer for at least 2 hours.

9. While potatoes are freezing preheat 3 ½ quarts of duck fat in a large heavy bottomed or Dutch oven to 375°F

10. Remove potato patties from freezer and immediately add 1 to 2 patties to hot oil using a strainer or slotted spoon, and cook until golden brown and crispy

11. Using a slotted spoon or strainer remove the cooked patties from the oil and transfer to a cooling rack and season with salt to taste

McGriddle Assembly:

1. Place the griddle back over the pan and place a slice of cheddar cheese and pepper jack cheese on the bottom bun and let it melt.

2. To serve, top the cheese/bottom bun with sausage followed by the hashbrown, egg and the top bun which has been brushed with maple syrup.