Southern Comfort Breakfast Recipe

Bring liquid to boil

In a small saucepan, bring 1.5 cups water and 0.5 cups whole milk to a gentle boil over medium-high heat.

Add grits and simmer

Slowly whisk in 0.5 cup stone-ground grits. Reduce heat to low, cover partially, and simmer, stirring frequently, until thick and tender, about 15–20 minutes (shorter if using quick grits). If mixture thickens too much, stir in up to 2–4 tablespoons additional water or milk.

Finish with cheese

Stir in 1 tablespoon unsalted butter, 0.5 cup shredded sharp cheddar, 1 tablespoon cream cheese (optional), 0.25 tsp kosher salt and 1/8 tsp black pepper until melted and smooth. Keep warm on very low heat, stirring occasionally.

Par-cook potatoes (optional for speed)

If desired, microwave diced potatoes in a microwave-safe bowl with a pinch of salt and 2 tablespoons water for 3–4 minutes until just starting to soften. Drain any liquid.

Sauté vegetables and potatoes

Heat 1 tablespoon olive oil and 0.5 tablespoon butter in a large skillet over medium-high heat until shimmering. Add 1 cup diced russet potatoes in a single layer. Cook undisturbed 3–4 minutes to brown, then stir. Add 0.25 cup diced onion and 0.25 cup diced red bell pepper. Continue to cook, stirring occasionally, until potatoes are golden and tender, about 10–12 minutes total (less if par-cooked).

Season and finish

Sprinkle 0.25 tsp smoked paprika, 0.125 tsp garlic powder, 0.5 tsp kosher salt and 0.125 tsp black pepper over the potatoes. Stir to combine and cook 1 more minute. Taste and adjust seasoning. Keep warm.

Prepare tomato and dredges

Slice the green tomato into 1/2-inch thick rounds. Set up three shallow bowls: one with 0.25 cup flour seasoned with a pinch of salt, one with an egg beaten with 2 tablespoons buttermilk, and one with a mixture of 0.5 cup cornmeal, 0.25 cup panko (if using), 0.25 tsp smoked paprika, 0.125 tsp garlic powder and 0.5 tsp kosher salt.

Dredge and fry

Heat 0.5 cup vegetable oil in a skillet over medium heat until shimmering (about 350°F). Dredge each tomato slice first in flour (shake off excess), then dip in the egg-buttermilk wash, then press into the cornmeal mixture to coat. Fry the slices in batches, 2–3 minutes per side, until golden brown and crisp. Transfer to a wire rack or paper towel-lined plate and keep warm. Squeeze a little lemon over before serving if desired.

Cook bacon or sausage

For bacon: In a skillet over medium heat cook 3 strips until crispy, 8–12 minutes, turning occasionally. Drain on paper towels. For sausage: cook 3 breakfast sausages in a skillet over medium heat until browned and cooked through, about 10–12 minutes, turning to brown all sides. Keep warm.

Toast bread

Toast 2 slices challah or rye in a toaster or on a griddle until golden. Spread 0.5 tablespoon butter over the warm toast. If substituting, toast an everything bagel or warm 2 buttermilk biscuits instead.

Fry eggs

In a nonstick skillet, heat 1 tablespoon butter and 1 tablespoon vegetable oil over medium heat. Crack 2 eggs into the pan (cook separately if space is tight). Season with 1/4 tsp kosher salt and 1/8 tsp black pepper. For sunny-side-up: cook gently until whites are set but yolks still runny, about 3–4 minutes. For over-easy: cook until whites set, flip gently and cook 20–30 seconds more. Keep warm.

Plate the breakfast

On each plate place a generous scoop of cheesy grits, a portion of DBK potatoes, the fried green tomato slice(s), and the cooked bacon or sausage. Add the 2 eggs on top or to the side. Place the buttered toast (or bagel/biscuits) alongside. Garnish grits and eggs with chopped chives and offer hot sauce on the side.