Best Hangover Food

Patty melts, chilaquiles, and more options for curing the morning blues.

Swiss Hash Browns (Rösti)
Swiss Hash Browns (Rösti)
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.Todd Coleman
See the RecipeSteve Giralt
See 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 »James Baigrie
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 »Penny De Los Santos
Chilaquiles (Salsa-Simmered Tortillas)
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.Penny De Los Santos
Smoked Trout Hash
Smoked Trout Hash
The smoky, savory dish is a fresh twist on a breakfast classic.James Oseland
Baked Eggs
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 »Penny De Los Santos
See the RecipeAndre Baranowski
Patty Melt
Patty Melt
Some say that the patty melt—a griddled sandwich of ground beef, caramelized onions, cheese, and rye bread—isn't technically a burger, because it has no bun. We love it just the same. Get the recipe »Andre Baranowski
See the RecipeTodd Coleman
Noodles 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
Huevos Rancheros
Huevos Rancheros
This recipe for huevos rancheros comes from La Abeja, a restaurant on LA's east side.Penny De Los Santos
Cubano (Cuban Ham and Cheese Sandwich)
Cubano (Cuban Ham and Cheese Sandwich)
A Cubano is a griddled white roll with Swiss cheese, boiled ham, dill pickle slices, and roasted pork.Todd Coleman
See the RecipeTodd Coleman
Masa Cakes Stuffed With Eggs (Gorditas de Huevos)
Gorditas de Huevos
These savory gorditas stuffed with chile-spiced scrambled eggs make a great breakfast meal or afternoon snack.Todd Coleman
Corned Beef Hash
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. This recipe first appeared in our December 2011 issue along with Adam Platt's story Heavenly Hash. Get the recipe for Corned Beef Hash »Todd Coleman
Chicken Hash
Chicken Hash
Roasting the potatoes for this hash separately gives them a crisp texture without the addition of extra fat.MacKenzie Smith
Ham, Cheese, Egg, and Lemon Sandwiches
Ham, Cheese, Egg, and Lemon Sandwiches
Lemon curd and goat cheese lends this breakfast sandwich a pleasing tang. Get the recipe for Ham, Cheese, Egg, and Lemon Sandwiches »Todd Coleman
Mexican-Style Scrambled Eggs (Huevos a la Mexicana)
Mexican-Style Scrambled Eggs (Huevos a la Mexicana)
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.James Oseland
Huevos Motuleños (Eggs in Tortillas with Ham and Peas)
This Yucatan-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce.James Oseland
Mexican Bean and Cheese Sandwich (Molletes)
Mexican Bean and Cheese Sandwich (Molletes)
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.Todd Coleman
Bacon and Egg Pie
Bacon and Egg Pie
This New Zealand combination of flaky pastry, canary-yellow yolks, and salty bacon has cross-cultural appeal. Get the recipe for Bacon and Egg Pie »Penny De Los Santos
Spanish Potato Frittata (Tortilla Española)
Spanish Potato Frittata (Tortilla Española)
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.Penny De Los Santos
Chicken Noodle Soup
Chicken Noodle Soup
Warming, filling chicken soup just may be the ultimate panacea. Cooking the noodles in the broth enriches both the noodles' flavor and the soup itself, which thickens slightly from the released starches.Landon Nordeman
Classic Gravy Fries (Poutine)
Classic Gravy Fries (Poutine)
An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, poutine is perhaps the ultimate late-night snack.Maxime Iattoni
Biscuits with Sawmill Gravy
Biscuits with Sawmill Gravy
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.Maxime Iattoni
Congee
Congee
There are dozens of variations on the slow-cooked Chinese rice porridge, congee; it's cooked with vegetables or meat, topped with pickles or hard-boiled eggs. A common breakfast food said to be easy on the stomach, it sustains infants and the elderly, as well as those feeling under the weather.Todd Coleman
Sesame and Chile Ramen (Tantanmen)
Sesame and Chile Ramen (Tantanmen)
Toasted sesame oil and hot chile oil spice up this porky ramen.Todd Coleman
100-33-keens
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 »Ariana Lindquist