High Fructose Corn Syrup Free American Diner Breakfast
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Learn more →Ingredients
2 servings
For the bacon
- 6 strips thick-cut bacon
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.
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