Classic Diner Breakfast
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 1¼pounds 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)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
677 calories; 37 grams fat; 13 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 63 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 25 grams protein; 1133 milligrams sodium
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.
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- 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
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Cooking Notes
Jan
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!
matt
It's tough to fry bacon in a pan after converting to a sheet pan in the oven...
FrankW`
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.
tednguyenca
The shredded potatoes with all that extra bacon fat and butter is totally unnecessary. The drier the better so even look into Oreida Brand as it's 100% pure. Should be untouched on initial pan fry to obtain solid unbroken golden crisp for about 8 mins covered, then flip and left uncovered. Season afterwards to tasted - perfection!
Joan
A potato ricer does a wonderful job of removing excess water from grated potatoes. Just fill the basket and give them a squeeze.
DMT
Salad spinner for potatoes works great! I use it for cubed, French fries and hash browns. Try it next time... Soak them in cold water in the spinner, lift our basket, drain water and whirrrrrrr - fast and easy!
Carey
Many people, including me, think the bacon fat is absolutely essential. And Ore Ida hash browns are not 100% pure. They contain added dextrose and a preservative.
Adrienne
For those concerned with nutrition, be aware that Ore-Ida processed hash browns contain DISODIUM DIHYDROGEN PYROPHOSPHATE, an inorganic compound used to control oxidation of the frozen potatoes...plus this product tastes like shredded cardboard. As a healthy option to "food" that comes in a box or a plastic bag, opt for fresh food. Heart-healthy canola oil can be substituted for the butter and bacon fat, and if you use a ceramic pan, you won't need very much oil.
Baddogbreath
Frying the eggs in vegetable oil - yuck. Fry the eggs in the leftover bacon fat.
Alvin
Wow! I always knew squeezing the moisture out of shredded potatoes was important, but rinsing them before hand made all the difference! Also love the idea of tossing them up a bit halfway though so more bits get crunchy. This might just be the only breakfast potato recipe you'll ever need!
Kristine
Never heard of a potato ricer till well into my cooking years Can't be beat for squeezing moisture out of any number of foods Especially spinach!
MsBlucher
Où sont les hashbrowns d'antan? This recipe - especially the photo - put me in mind of my first solo apartment: a 6th floor walk-up near Rittenhouse Square in mid-'70's Philadelphia, right around the corner from a Dewey's, the superb local 24-hour coffeeshop chain. My old building's a bank now and Dewey's is gone, but their consistently delicious and satisfying version of this simple plate of food braced, cheered and/or sobered me up more times than I can count.
Jane
Squeeze the shredded potatoes and place in the center of a clean, dry kitchen towel. Wrap up and squeeze again to dry. I like thin chppped scallions (with green part) and lots of fresh ground pepper, as well as a bit of grated bell pepper.
David Avila
In my experience, the classic diner breakfast must include corned beef hash as well as the items included in your recipe.
FrankW`
Squeezing the potatoes to get that moisture out can't be over emphasized. The bacon fat & butter are one of the keys to this recipe, flavor wise it separates this from other recipes. As the video suggest no need to worry about being careful with trying to achieve a solid unbroken crust, the 2nd key in this recipe, its not necessary, the flavor punch with the mildly crispy and well stirred not solid crust puts this dish into the breakfast I want it now category. Well done & tested!
Todd
Do yourself a favor and add some thyme to the potatoes.
Blue Hat
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.
Jeff
Not classic even to all Northerners - a diner breakfast should include homefries, never hashbrowns!
Gary S.
Pan fried sausage and then sausage gravy with home made biscuits, and don’t forgets the buttered grits. Now you have the fixings’ for a real dinner breakfast! And if you wanna get fancy, fry some country ham with red eye gravy!
Just Here for News (and Arts, and Food)
I thought I read someone saying that bacon fat and butter were unnecessary. I must be mistaken.
Geoff
The bacon fat adds needed flavor and salt to the hash browns. This is a special breakfast in our home, maybe a few times a year, so not awfully worried about fat, cholesterol or nitrates in moderation. Add some fresh greens or fruit on the side for nutritional balance? And salad or vegetable soup for lunch?
Baddogbreath
Frying the eggs in vegetable oil - yuck. Fry the eggs in the leftover bacon fat.
Ben
Fun recipe! Came out great in the cast iron skillet. I’m a novice, so it took me twice as long, but it was well worth it. I cooked the bacon in batches and it definitely cooked faster towards the end. Likewise, I needed a little less time than suggested for the hash browns. For you novices out there, the key is to keep an eye on things and use your judgment.
Kerney Rhoden
So where does the ketchup or hot sauce come in? Does it go on the eggs or potatoes? I love ketchup with French fries and even mediocre steak, but as a breakfast condiment I must confess I’m bewildered.
Peter
Hot sauce (or ketchup) goes on right before you eat the eggs. My Angeleño girlfriend and her family taught me this 40 years ago. And I prefer eggs with hot sauce to this day.
DMT
Salad spinner for potatoes works great! I use it for cubed, French fries and hash browns. Try it next time... Soak them in cold water in the spinner, lift our basket, drain water and whirrrrrrr - fast and easy!
David Avila
In my experience, the classic diner breakfast must include corned beef hash as well as the items included in your recipe.
FrankW`
Squeezing the potatoes to get that moisture out can't be over emphasized. The bacon fat & butter are one of the keys to this recipe, flavor wise it separates this from other recipes. As the video suggest no need to worry about being careful with trying to achieve a solid unbroken crust, the 2nd key in this recipe, its not necessary, the flavor punch with the mildly crispy and well stirred not solid crust puts this dish into the breakfast I want it now category. Well done & tested!
Alvin
Wow! I always knew squeezing the moisture out of shredded potatoes was important, but rinsing them before hand made all the difference! Also love the idea of tossing them up a bit halfway though so more bits get crunchy. This might just be the only breakfast potato recipe you'll ever need!
Joan
A potato ricer does a wonderful job of removing excess water from grated potatoes. Just fill the basket and give them a squeeze.
Kristine
Never heard of a potato ricer till well into my cooking years Can't be beat for squeezing moisture out of any number of foods Especially spinach!
Jane
Squeeze the shredded potatoes and place in the center of a clean, dry kitchen towel. Wrap up and squeeze again to dry. I like thin chppped scallions (with green part) and lots of fresh ground pepper, as well as a bit of grated bell pepper.
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