Food

Best Hangover Food

December 9, 2009

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

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, 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

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

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 — The smoky, savory dish is a fresh twist on a breakfast classic.James Oseland

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 — 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 — 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) — A Cubano is a griddled white roll with Swiss cheese, boiled ham, dill pickle slices, and roasted pork.Todd Coleman

See the RecipeTodd Coleman

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 — 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 — 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 — 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) — 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

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) — 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 — 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) — 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 — 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) — 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 — 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 — 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) — Toasted sesame oil and hot chile oil spice up this porky ramen.Todd Coleman

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

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