American Breakfast Recipe

Cook bacon

Place a large skillet over medium heat. Lay 6 slices of thick-cut bacon in a single layer. Cook 4–6 minutes per side until browned and crisp to your liking, turning occasionally. Transfer bacon to a paper-towel-lined plate and keep warm in a low oven (100–120°C / 210–250°F) if desired. If using sausage links instead: brown them in the skillet over medium heat, turning until cooked through (about 12–15 minutes).

Prepare potatoes

Peel and grate potatoes into a large bowl. Immediately place grated potatoes into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible (this yields crisp hash browns). Reserve the liquid briefly if needed, but discard excess.

Mix hash brown base

Combine the squeezed grated potatoes with 1/4 cup grated onion, 2 tablespoons flour, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Toss to combine; the flour will help bind the mixture.

Fry hash browns

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 4 tablespoons vegetable oil and 1 tablespoon butter. When shimmering, spoon a 1/2–3/4 cup portion of the potato mixture into the pan and press into a compact 1/2-inch thick patty. Cook without moving 4–5 minutes until deeply golden and crisp on the bottom. Flip and cook 3–4 minutes more until crisp and cooked through. Adjust heat as necessary to avoid burning. Transfer to a baking sheet in a low oven to keep warm while finishing remaining patties, repeating until all hash browns are cooked.

Whisk eggs

Crack 4 large eggs into a bowl, add 2 tablespoons whole milk, 1 teaspoon salt, 1/4 teaspoon black pepper, and chopped chives if using. Whisk until blended and slightly frothy.

Cook scrambled eggs

Heat a nonstick skillet over medium-low and add 1 tablespoon unsalted butter. When the butter is melted and foamy but not browned, pour in the egg mixture. Let sit undisturbed for 10–15 seconds, then gently stir with a silicone spatula, scraping the bottom and folding the eggs. Continue cooking slowly, folding every 10–15 seconds, until curds are soft and slightly creamy, about 2–3 minutes total. Remove from heat while slightly underdone; carryover heat will finish them. Taste and adjust seasoning.

Toast bread

While eggs finish, toast 4 slices of bread in a toaster or under a broiler until golden to your preference (about 2–4 minutes). Spread about 2 tablespoons butter on the hot toast so it melts in. Keep warm.

Divide the scrambled eggs, bacon (or sausage), toast, and hash browns among 2 plates (serves 2). Serve ketchup and additional salt and pepper on the side. For a classic diner presentation: place hash browns alongside eggs, arrange bacon strips next to toast, and garnish eggs with extra chives if desired.