Classic Diner Breakfast
Updated January 29, 2019
Craig Lee for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 ¼ 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)
Nutritional analysis per serving (2 servings)
63 grams carbs; 425 milligrams cholesterol; 677 calories; 15 grams monosaturated fat; 5 grams polyunsaturated fat; 13 grams saturated fat; 37 grams fat; 5 grams fiber; 1133 milligrams sodium; 25 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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).
- Step 4
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.
- Step 5
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.
- Step 6
Transfer potatoes to a plate and set aside while you fry the eggs. Meanwhile, toast the bread.
- Step 7
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.
- Step 8
Place on 2 plates with hash browns, bacon and toast. Serve with hot sauce (or ketchup, if you wish).
Private Notes
Comments
That might be a classic diner breakfast for Northerners, but in the South it would include a pile of grits, a few biscuits, and some gravy!
It's tough to fry bacon in a pan after converting to a sheet pan in the oven...
Squeezing the potatoes to get that moisture out can’t be over emphasized. For me the the bacon fat and butter are key to this recipe and separates it flavor wise from other recipes. As the video suggests no need to worry about being careful with trying to achieve a solid unbroken crust it’s not necessary and it’s not what you want and the flavor punch with the mildly crispy and not solid crust puts this dish into the breakfast I want it now category. Well tested and well done this recipe is.
Do yourself a favor and add some thyme to the potatoes.
Three minutes per side for the bacon? On an industrial griddle? I use a cast iron skillet on a gas burner and it still takes way longer than three minutes.
Not classic even to all Northerners - a diner breakfast should include homefries, never hashbrowns!