Classic Diner Breakfast
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.
- Serves: 2 persons
- 1 ¼pounds russet potatoes (about 2 smallish-medium potatoes), peeled
- 1small yellow onion, peeled
- Kosher salt and freshly ground black pepper
- 8slices bacon, 4 sausage links or 2 sausage patties
- 1tablespoon vegetable oil, plus more if needed
- 2tablespoons unsalted butter, plus more for toast
- 4slices white, sourdough, whole-wheat or rye bread
- 4large eggs
- Hot sauce or ketchup (optional)
Step 1Grate 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.
Step 2Cook 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.
Step 3Drain 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).
Step 4Again 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.
Step 5Add 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.
Step 6Transfer potatoes to a plate and set aside while you fry the eggs. Meanwhile, toast the bread.
Step 7Increase 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.
Step 8Place on 2 plates with hash browns, bacon and toast. Serve with hot sauce (or ketchup, if you wish).