Full American Diner Breakfast
Description
The concept of the American diner first arose in 1872, with the opening of a horse-drawn lunch wagon in Providence, Rhode Island. The idea quickly spread, leading to many more “lunch wagons” popping up to provide quick and affordable food to the working class. Over time, these eating establishments became permanent structures, with the first stationary diner being opened in 1913 in New Jersey. In the 1930s, the iconic and instantly recognizable design of the American diner arose, which reflected the idea of a “futuristic” design at the time - the interiors were sleek and streamlined, and chrome plating featured heavily in the interior and exterior design of these establishments. Many diners with this design still exist across America, including both those that were built in the 1930s, as well as ones that built in the 1970s with a “retro” design.
The full diner breakfast is a meal that you will find in every diner in America. This dish pays homage to the full English breakfast in its size, but is uniquely American in its composition. The general structure of this dish remains constant across the country, consisting of eggs (fried or scrambled), meat (usually bacon or breakfast sausage), potatoes (home fries or hash browns) and toast. However, the individual elements of this breakfast can vary considerably by region; for example, a diner in the Philadelphia area may offer scrapple (see recipe) as the meat option, while a diner 2 hours north in New Jersey may offer Taylor Ham as the meat option with a toasted bagel (see recipe) instead of regular toast.
(Source: Paste Magazine)
Ingredients
(Makes 1 large breakfast)
2 strips of bacon
Toast (toasted sandwich bread)
2 eggs
Hash Browns
1 medium, peeled and grated on the large holes of a box grater
2 tbsp onion, grated on a box grater (25 g)
½ tsp salt (3 g)
¼ cup vegetable oil (55 ml)
Preparation
Combine the potato, onion and salt in a large bowl, stirring to combine. Let sit for 20 minutes so the salt can draw out the potato moisture. After 20 minutes, squeeze as much liquid as possible from the potato mixture and discard that. Heat a cast iron or nonstick pan over medium high heat and add the oil. Add the potato mixture and form a patty in the center of the pan. Allow to cook for 4-5 minutes, without touching, then flip when the bottom is golden brown. Cook the other side for 3-4 minutes until golden and crispy. Remove and drain on a paper towel.
Add the bacon to a cold pan, the heat over medium and cook until crispy. In the same pan, add the eggs and cook over medium. Cover with a lid for 2-3 minutes and cook until the whites are set but the yolks are still runny. Plate all ingredients and serve hot.
Notes
“Sunny-side-up” eggs are the most classic presentation, but “over easy” is popular as well - you can make this style by flipping the eggs half way through cooking.