Recipe Details
Classic Diner Breakfast
Total Time: 30 minutes
Servings: 2
Difficulty: Moderate
Ingredients (for 2 servings):
1¼ pounds (567g) russet potatoes, peeled (≈2 small-to-medium potatoes)
1 small yellow onion, peeled
Kosher salt and freshly ground black pepper (to taste)
8 slices bacon, 4 sausage links (or 2 sausage patties, crumbled)
1 tablespoon vegetable oil (plus extra if needed)
2 tablespoons unsalted butter (plus additional for toast)
4 slices bread (white, sourdough, whole-wheat, or rye)
4 large eggs
Hot sauce or ketchup (optional, for serving)
Preparation
Step 1: Prep Potatoes and Onions
Grate potatoes on the largest hole of a box grater into a medium bowl. Cover with cold water to submerge; let sit 1 minute, then drain. Repeat rinsing 1–2 times until water runs nearly clear (removes excess starch/moisture). Squeeze potatoes by hand (or a clean towel) to remove as much water as possible—critical for crispy hash browns. Transfer to a dry bowl. Grate onion similarly (largest hole) and toss with potatoes. Season with salt and pepper; let rest while cooking bacon.
Step 2: Cook Bacon or Sausage
In a large cast-iron skillet (10 inches+), cook bacon over medium heat until crispy and fat renders (3–4 minutes per side). For sausage, brown links/patties thoroughly on all sides (5–6 minutes). Transfer to a paper-towel-lined plate; set aside.
Step 3: Reserve Bacon Fat
Pour rendered fat from the skillet into a small bowl. Aim for 3–4 tablespoons; add vegetable oil if needed to reach 4 tablespoons (this fat enriches hash browns).
Step 4: Cook Hash Browns
Reuse the same skillet. Squeeze potato-onion mixture again to remove residual water. Heat 2 tablespoons fat (or oil) over medium heat until shimmering. Add 1 tablespoon butter, swirl to melt. Spread potato-onion mixture into a thin, even layer. Cook undisturbed 5–8 minutes until bottom layer is deeply browned and nearly cooked.
Step 5: Crisp and Brown Hash Browns
Using a wide spatula, flip sections to crisp the opposite side. Add 1 tablespoon fat and remaining butter; swirl to coat. Cook undisturbed 5 minutes until second side browns. Gently stir/flips 1–2 more times, then cook 4 minutes until golden and crisp. Transfer to a plate.
Step 6: Toast Bread and Prep Eggs
Toast bread until golden/crisp (2–3 minutes per side). In the same skillet, increase heat to medium-high. Add 1 tablespoon oil; crack eggs in, season with salt/pepper.
Step 7: Fry Eggs
Cook undisturbed 1–2 minutes until whites set; rotate skillet occasionally. Continue 1–2 minutes until whites are opaque, yolks runny (classic "sunny-side up").
Step 8: Assemble and Serve
Divide hash browns, bacon, and toast between 2 plates. Top each with a fried egg. Serve with hot sauce/ketchup (optional).
Chef’s Notes & Community Feedback
Texture Key: Thoroughly squeezing potatoes removes moisture; skip this step for soggy results.
Fat Matters: Bacon fat imparts incomparable depth—never skip reserving it!
Regional Debate: Some Northern diners prefer "homefries" (cubed potatoes) over hash browns; dice potatoes and skip grating if preferred.
Bacon Timing: Community note: Cast-iron on gas burners takes 5–6 minutes per side for bacon; adjust based on heat.
Optional Twist: Add fresh thyme to the potato-onion mix for herbaceous brightness (per user suggestion).
Recipe adapted for professional technique while preserving classic diner charm.