Classic Diner Breakfast Food

CLASSIC DINER BREAKFAST

Classic Diner Breakfast image

The beauty of a diner breakfast is that it's different for everybody, but many consider this the most classic incarnation: eggs, bacon (or sausage) and crisp, salty hash browns. The trick to good hash browns at home: use a very hot, well-seasoned skillet or griddle, since potatoes have a tendency to stick if using stainless steel. Do not worry or fuss over trying to make them too perfect; good hash browns should always look a little unruly - it's part of their charm. Here, the eggs here are prepared sunnyside up, but over easy, scrambled or poached would be great, too.

Provided by Alison Roman

Categories breakfast, main course

Time 30m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 1/4 pounds russet potatoes (about 2 smallish-medium potatoes), peeled
1 small yellow onion, peeled
Kosher salt and freshly ground black pepper
8 slices bacon, 4 sausage links or 2 sausage patties
1 tablespoon vegetable oil, plus more if needed
2 tablespoons unsalted butter, plus more for toast
4 slices white, sourdough, whole-wheat or rye bread
4 large eggs
Hot sauce or ketchup (optional)

Steps:

Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper and let sit while you cook the bacon.
Cook bacon or sausage in a large cast-iron skillet (at least 10 inches) over medium heat until totally crispy, about 3 minutes per side. Drain on a plate lined with paper towels and set aside.
Drain fat from the skillet into a small bowl (you should have 3 to 4 tablespoons; if you don't, use vegetable oil to make up the difference).
Again taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in that same skillet over medium heat, add 1 tablespoon butter and swirl together.
Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don't have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
Transfer potatoes to a plate and set aside while you fry the eggs. Meanwhile, toast the bread.
Increase heat to medium high and add 1 tablespoon vegetable oil. Crack 4 eggs into the skillet and season with salt and pepper. Cook, rotating skillet occasionally until the whites are cooked through and the yolks are still bright yellow and runny, 2 to 3 minutes.
Place on 2 plates with hash browns, bacon and toast. Serve with hot sauce (or ketchup, if you wish).

Nutrition Facts : @context http, Calories 676, UnsaturatedFat 20 grams, Carbohydrate 63 grams, Fat 37 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 14 grams, Sodium 1133 milligrams, Sugar 4 grams, TransFat 1 gram

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