Low Sugar American Diner Breakfast

Total time35 min

Prep time10 min

Cook time25 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

2 servings

For the bacon

6 strips thick-cut bacon
Our Family Slow Smoked Thick Cut Bacon John F. Martin & Sons Naturally Hickory Wood Smoked Extra Thick Cut Bacon, 1.25 lbs Kiolbassa Gluten Free Hickory Smoked Uncured Extra Thick Cut Bacon
See all

For the hash browns

2 medium russet potatoes (about 1 lb total), peeled
½ tsp kosher salt
¼ tsp black pepper
2 tbsp neutral oil (such as canola oil or vegetable oil)

For the scrambled eggs

4 large eggs
2 tbsp whole milk
¼ tsp kosher salt
1 tbsp unsalted butter

For the toast

2 slices sandwich bread
1 tbsp unsalted butter, softened

For serving

hot sauce, for serving (optional)
ketchup, for serving (optional)

Instructions

1
Lay the bacon strips in a single layer in a large cold skillet. Set over medium heat and cook, turning once, until the fat is rendered and the strips are deep golden-brown and crisp, 8–10 minutes total. Transfer to a paper-towel-lined plate and pour off all but about 1 tbsp of the drippings from the skillet; leave the skillet on the heat.
2
While the bacon cooks, grate the peeled potatoes on the large holes of a box grater. Wrap the shreds in a clean kitchen towel and wring firmly over the sink until no more liquid comes out — the drier the shreds, the crispier the hash browns. Transfer to a bowl and toss with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!