Flat-top breakfast: bacon, ham, sausage, buttermilk pancakes, scattered hash browns and a 12-egg scramble

Whisk the buttermilk pancake batter to a lumpy-smooth consistency, cover with plastic wrap and refrigerate for up to 24 hours.

Peel and shred three large russets straight into cool water to remove starch and slow discolouring.

Heat the flat top until sizzling and treat it with a little canola oil.

Fry about a pound of bacon extra crisp and heat three slabs of ham until crusted; keep warm in a low oven.

Cook the breakfast sausage and, beside it in the bacon fat, dollop large pancakes; cook about three minutes until pale and blistery at the edges, flip and cook two to three minutes more; stack and repeat.

Squeeze the shredded potatoes very dry in a clean towel, season lightly with kosher salt and pepper, and spread on the oiled flat top, flattening into a patty with a metal spatula; cover with a bowl.

Scramble 12 eggs in the bacon and sausage fat into big soft curds and plate.

Flip the hash browns once browned, cooking four to five minutes per side, and set atop the hash brown patties to serve.