Nickel Allergy Friendly American Diner Breakfast

Total time35 min

Prep time10 min

Cook time25 min

Nickel Allergy Friendly American Diner Breakfast

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Ingredients

2 servings

For the bacon

6 strips thick-cut bacon
Oscar Mayer Naturally Hardwood Smoked Thick Cut Bacon Oscar Mayer Fully Cooked Thick Cut Bacon Slices Box - 2.52 Oz Wright Brand Applewood Thick Cut Bacon Smithfield Naturally Hickory Smoked Thick Cut Bacon - 16 Oz Boars Head Butcher Craft Thick Cut Bacon - 20 Oz
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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)
Omit this
This ingredient likely doesn’t work for the diet.

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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