PHOTO BY ACTUAL BRUNCH KIT CUSTOMER @acaucasianasian!

PMC Brekky Kit, feeds a very hungry 4 and Includes:

Potato Hash 

• 2 x Shredded Potato Hash Packs, vac-packed, ready to cook
• 2 x House Smoked Belly Bacon
• 6 Eggs to Poach or do how you do
• Kale Salad 
• Bagna Cauda Sauce (garlic, cream, anchovy)  

Melting Moment Ricotta Hotcake 

• 2 x Melting Moment Ricotta Hotcake Batter
• 2 x Pear Compote with Bergamont Maple Sauce 
• 2 x Cookie Crumb
• 2 x Chantilly Cream 
• Flowers because it's PMC 

1 Order of Pavlova (enough for 2 Sweet Tooths) 

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STEPS FOR THE HASH: 

1. Heat your flat top, cast iron griddle, or electric griddle to medium heat, drop to medium low if using cast iron after preheated.

2. Oil your cooking surface with about 2 tablespoons of neutral oil per hash patty.

3. Lay down hash and shape into a rectangle.

4. Season with salt and 2 table spoons of butter. Add fresh cut herbs like parsley if on hand!

5. Allow to crisp, about 10 minutes, checking for doneness occasionally.

6. While your hash patties are working, lay down your belly bacon and crisp on both sides.

7. Add your bagna cauda to a small sauce pot and heat over low heat, whisking occasionally. 

8. Mix your kale salad with a bit of olive oil, salt, and a good squeeze from half of a lemon
9. Once your bagna is warmed through, split between two plates. Optional: top plates with a splash of EVOO and fresh cracked pepper

10. Carefully fold your hash into a patty and place on the center of the bagna plate.

11. Top each hash with a strip of belly bacon and a pinch of the kale salad.

STEPS FOR THE HOTCAKE: 

1. Preheat your oven to 230C or 450F with an oven safe pan inside. 7-9” pan works best with about 250-300g batter/1.5 cups. Remember, these also make great pancakes!

2. Pull your hot pan from the oven and spray with a hefty amount of pan spray or neutral oil.

3. Add the hotcake batter to the pan and return to the oven for 12 min.

4. While the hot cake is baking, heat your compote over low heat in a sauce pot until warmed through.

5. At the 12 minute mark, pull out and flip your hot cake. An offset spatula helps if the cake is sticking a bit.

6. Return to the oven for an additional 6-8 minutes.

7. When your timer goes off, pull out your hot cake and test for doneness using a cake tester, toothpick, or knife. Remember, there’s ricotta in the cake mix so check a few spots. This is best done on the bottom side of your cake so you don’t ruin the top!

8. Plate your cake, top with warm compote, add cookie crumb, chantilly.

9. Of course, ADD THE FLOWERS! Enjoy!