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03/11/2013
Spudnuts
To ensure these potato-based donuts turn out pillowy and soft after frying, take care not to overwork the dough.
Issue #154
12/15/2012
Crispy Haddock Cakes
These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes.
Issue #153
12/15/2012
Keens' Steakhouse Prime Rib Hash
Chef Bill Rodgers of Manhattan's Keens Steakhouse says flank steak or chicken works as well as prime rib in this recipe.
Issue #153
11/08/2011
Corned Beef Hash
This iteration of the classic breakfast hash is served at The Greenbrier resort in White Sulphur Springs, West Virginia. It's elegant topped with poached eggs, hollandaise, and chopped chives, and served alongside toast points.
Issue #143
09/07/2012
Smoked Trout Hash
A twist on a breakfast classic, this hash is buttery and luxurious with layers of flavor from caramelized onions, smoky fish, and bright fresh dill. This recipe was developed by Hunter Lewis for our Breakfast Issue.
Issue #114
01/09/2010
Home Fries
Boiling the potatoes ahead of time and letting them cool completely allows them to cook faster and brown better. Continue...
Issue #114
09/13/2008
Potatoes O’Brien
This recipe gives color and kick to a skillet of fried potatoes.
Issue #114
09/13/2008
Roast Beef Hash
This savory hash transforms leftovers into an elegant breakfast.
Issue #114
09/05/2008
Bubble And Squeak
Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
Issue #114
09/05/2008
Peruvian Chicken Soup
There are all sorts of ways to garnish this popular Peruvian morning dish.
Issue #114
12/27/2009
Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni)
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
Issue #113
08/23/2007
Soft-Boiled Eggs with Bacon-Infused Sweet Potatoes and Parsley Coulis
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
Issue #105
04/02/2007
Don’s Homemade Hash
Made with naturally preserved corned beef, ham, and potatoes, this dish exemplifies the delights of diner food.
Issue #101
03/12/2007
Colcannon Cakes
Pondering what to do with all that leftover colcannon? Try this recipe for a tasty breakfast entrée.
Issue #91
01/28/2008
Breakfast Burritos
Easily transportable, these hearty breakfast burritos can be eaten anywhere.
Issue #67
10/30/2007
Potato Knishes
This is our take on the classic from a famous knish bakery in New York City.
Issue #57
05/09/2007
Salt Cod Cakes
This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.
Issue #48
03/06/2007
Tortilla Española
This recipe is a staple of Spanish gastronomy—simple, versatile, and full of flavor.
Issue #28
10/25/2012
Rösti (Swiss Hash Browns)
If Plato had imagined hash browns, they'd have been rösti: good potatoes coarsely grated, pressed, and fried.
Issue #24
02/15/2007
Smoked Trout Hash
Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper.
Issue #6
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