Farmhouse Diner Tabloid Menu Recipe

Prepare potatoes and bacon

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbs olive oil. Pat diced potatoes dry, then add to skillet in an even layer. Season with 1/2 tsp salt and 1/4 tsp pepper. Cook undisturbed 6–8 minutes until bottoms brown, then stir and continue cooking 8–10 minutes until golden and tender. While potatoes begin to cook, place bacon in a cold skillet and turn heat to medium. Cook bacon until crisp, 8–10 minutes, flipping as needed. Transfer bacon to a paper towel-lined plate and reserve 1 tbs bacon fat (leave remaining fat in skillet).

Finish potato hash with onion

After potatoes are nearly tender, push them to one side of the skillet and add remaining 1 tbs olive oil (or reserved bacon fat) and diced onion to the cleared space. Sauté onion 3–4 minutes until translucent, then stir into potatoes. Taste and adjust seasoning.

Make sausage gravy

In a separate medium skillet, brown the crumbled country sausage over medium heat, breaking up large pieces, until no pink remains, about 6–7 minutes. Push sausage to the side, leaving 1 tbs drippings, or drain excess if very fatty. Sprinkle 2 tbs flour over the cooked sausage and drippings; stir and cook 1 minute to remove raw flour taste. Gradually whisk in 2 cups whole milk, scraping browned bits. Bring to a simmer and cook 4–6 minutes until gravy thickens. Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust. Keep warm on low while finishing eggs.

Prepare scrambled eggs

In a medium bowl whisk together 8 eggs, 1 cup whole milk, 1 tsp salt and 1/2 tsp black pepper until combined and slightly frothy. Melt 2 tbs unsalted butter in a large nonstick skillet over medium-low heat. Pour egg mixture into skillet. Let sit undisturbed 20–30 seconds to set at edges. Using a rubber spatula, gently push cooked edges toward center, giving the eggs a soft, creamy curd. Continue folding and stirring gently until eggs are mostly set but still slightly moist, about 3–4 minutes. Remove from heat and fold in shredded cheddar (1 cup) and chopped chives (2 tbs). Keep warm.

Toast bread and assemble plates

Split and toast 4 English muffins or toast 4 thick-sliced bread in a toaster or under broiler until golden. On each plate portion hash (about 1/4 of the potatoes), 2 slices of bacon (broken or whole), a generous scoop of scrambled eggs (about 1/4 of total) topped with extra chives, and a ladle of sausage gravy (about 1/4 of total) served alongside or over the hash. If desired, crumble remaining bacon into the gravy or eggs for extra flavor.

In a small bowl or jar whisk together 2 tbs red wine vinegar, 3 tbs extra-virgin olive oil, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. In a salad bowl combine 4 cups mixed greens, 1 cup halved cherry tomatoes and 1/2 sliced cucumber. Dress the salad with the vinaigrette just before serving and toss gently to coat.