If Plato had imagined hash browns, they’d have been rösti: fresh potatoes coarsely grated, pressed, and fried. In the dish’s native Switzerland, recipes include bacon, rosemary, caraway seeds, eggs, pasta, cheese, even coffee. These variations can be delicious, but we found the definitive version in Bern, at Restaurant Della Casa—golden, impeccable, ideal. Get the recipe for Swiss Hash Browns (Rösti) »See the RecipeSteve GiraltSee the Recipe
Hot Brown
Hot, rich, and delicious, this is a decadent way to use up leftover turkey and relieve all the comfort of Thanksgiving dinner. Get the recipe for Hot Brown »
Classic Eggs Benedict
Adding a generous amount of vinegar to the poaching liquid–a restaurant trick–helps the eggs form into perfect spheres, and making the hollandaise in a blender whips the sauce into a smooth, emulsified state. See the recipe for Classic Eggs Benedict »
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
Instead of dinner, make breakfast in bed with a simple, elegant dish of baked eggs with vegetables and a dash of cream. See the recipe for Baked Eggs »See the RecipeAndre Baranowski
Patty Melt
See the RecipeTodd ColemanNoodles with Fried Scallions Crunchy, flash-fried scallions top this Taiwanese dish, an excellent version of which is served at Liang’s Kitchen in San Gabriel, California. See this RecipeAndre Baranowski
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. This recipe first appeared in our December 2011 issue along with Adam Platt’s story Heavenly Hash. Get the recipe for Corned Beef Hash »
This quick breakfast dish is made a la Mexicana with red tomatoes, white onion, and green jalapeño, ingredients that mirror the colors of the Mexican flag.
This Yucatan-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce.
The bolillo, a French-style crusty white bread roll from Mexico, is the traditional foundation of this comforting dish, but a kaiser or most any other sandwich roll will work well.
Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple. Traditionally this Iberian omelet gets its heft from thin-sliced potatoes, but chef Ferran Adria substitutes a generous handful of store-bought thick-cut potato chips. Get the recipe for Spanish Potato Frittata (Tortilla Española) »
One of the pillars of the Southern breakfast table, buttery biscuits smothered in a sausage-studded white gravy makes a hearty meal any time of day. A hint of cayenne brightens the gravy’s richness, but it’s even better with a dash or two of hot sauce. Get the recipe for Biscuits with Sawmill Gravy »
Toasted sesame oil and hot chile oil spice up this porky ramen.
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Hashbrowns
Fluffy inside and golden outside, pan-fried potatoes are a steakhouse classic—and a signature of the Omaha restaurant Piccolo Pete’s. See the recipe for Hashbrowns »
