A Diner Breakfast Recipes

Steps:

• Grate potatoes on the largest hole on a box grater into a medium bowl. Cover with cold water and drain; repeat once or twice, until water runs nearly clear. Taking small handfuls at a time, squeeze all the water from the potatoes and place in a dry medium bowl. Grate onion on the largest hole on a box grater and toss with potatoes. Season with salt and pepper and let sit while you cook the bacon.
• Cook bacon or sausage in a large cast-iron skillet (at least 10 inches) over medium heat until totally crispy, about 3 minutes per side. Drain on a plate lined with paper towels and set aside.
• Drain fat from the skillet into a small bowl (you should have 3 to 4 tablespoons; if you don't, use vegetable oil to make up the difference).
• Again taking small handfuls at a time, squeeze all water from the potato-onion mixture. Heat 2 tablespoons reserved bacon fat or vegetable oil in that same skillet over medium heat, add 1 tablespoon butter and swirl together.
• Add potatoes and onions and spread into a thin, even layer. Cook, without moving, until the potatoes are nearly cooked through and browned on one side, about 5 to 8 minutes. Using a spatula, flip sections of the potatoes to crisp on the other side. Add 1 tablespoon reserved bacon fat or vegetable oil and remaining 1 tablespoon butter and cook, without moving, until potatoes are browned on the other side, about another 5 minutes. Flip once or twice more (you don't have to be so careful here; just kind of stir them around) and continue to cook until most of the bits of potato are golden brown and crisped, about another 4 minutes.
• Transfer potatoes to a plate and set aside while you fry the eggs. Meanwhile, toast the bread.
• Increase heat to medium high and add 1 tablespoon vegetable oil. Crack 4 eggs into the skillet and season with salt and pepper. Cook, rotating skillet occasionally until the whites are cooked through and the yolks are still bright yellow and runny, 2 to 3 minutes.
• Place on 2 plates with hash browns, bacon and toast. Serve with hot sauce (or ketchup, if you wish).

Steps:

• Make hash browns--using a food processor or stand mixer fitted with the shredding attachment or the large holes of a box shredder-grated, shred the unpeeled potatoes.
• A handful at a time, squeeze the potatoes to remove as much moisture as possible and place in a large bowl.
• Add the onion, 1 1/2 teaspoon salt, and 1/4 teaspoon pepper and mix well.
• In a frying pan, preferably cast-iron, heat 2 tablespoons oil over med-high heat until it shimmers.
• Add the potato mixture and spread it into a thick cake.
• Decrease heat to medium, cover, and cook until the underside is golden brown and crisp, about 6 minutes.
• Using a large, wide metal spatula, transfer the potatoes to a plate.
• Add the remaining oil to the pan and heat.
• Flip the potatoes back into the pan, browned side up.
• Continue cooking, uncovered, until golden brown and crisp on the other side, about 6 minutes more.
• Meanwhile, preheat the broiler.
• Season the steaks with salt and pepper.
• Place the steaks on the broiler pan and broil, turning after 2 minutes, until the steaks are browned on the outside and medium-rare, about 4 minutes total, or until done to your liking.
• Transfer to a platter and tent with aluminum foil; turn off the broiler.
• Transfer the potatoes to a baking sheet and keep warm in the turned-off oven.
• Wipe out the frying pan with paper towels.
• Return the pan to medium heat, add the butter and heat until foamy.
• One at a time, crack the eggs into the pan.
• Season with salt and pepper, cover, decrease heat to med-low, and cook until the whites are set, about 2 minutes, for sunny-side up eggs; or carefully flip the eggs and cook to the desired doneness.
• Meanwhile, toast the bread.
• To serve, divide the hash browns, steaks, and eggs evenly among 4 plates.
• Top the hash browns with sour cream and a sprinkle of chives.
• Serve with the toast.