To ensure these potato-based donuts turn out pillowy and soft after frying, take care not to overwork the dough.
These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes.
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.
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.
This recipe gives color and kick to a skillet of fried potatoes.
This savory hash transforms leftovers into an elegant breakfast.
Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
There are all sorts of ways to garnish this popular Peruvian morning dish.
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).
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
Made with naturally preserved corned beef, ham, and potatoes, this dish exemplifies the delights of diner food.
Pondering what to do with all that leftover colcannon? Try this recipe for a tasty breakfast entrée.
Easily transportable, these hearty breakfast burritos can be eaten anywhere.
This is our take on the classic from a famous knish bakery in New York City.
This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.
This recipe is a staple of Spanish gastronomy—simple, versatile, and full of flavor.
If Plato had imagined hash browns, they'd have been rösti: good potatoes coarsely grated, pressed, and fried.
Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper.