Diner Food Classics | SAVEUR

Diner Food Classics

Diner Food to Enjoy in Your Kitchen Anytime

A shrine to simple American cooking, diners are known for a handful of classic, homey dishes, like corned beef hash, home fries, biscuits and gravy, and egg creams. These recipes are among our favorite diner foods to make at home.

Yeast-Raised Waffles

A last-minute addition of baking soda to the batter makes these classic waffles especially airy and crisp.

Todd Coleman

In this recipe the bananas are mashed and then put into the batter to distribute their flavor.

Rick Lew

Honey Buttermilk Biscuits

The famous biscuits from the Island Creek Oyster Bar in Boston are sweet, buttery, flaky, and pillowy soft.

Todd Coleman

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

This decadent creation from reader Denise Woodward, author of the blog Chez Us, combines hollandaise, spinach, and a homemade sausage patty that cleverly encases a runny egg yolk on a toasted English muffin, for an out-of-this-world breakfast sandwich. This recipe first appeared in our April 2011 special Sandwich Issue with the article Picture-Perfect.

Denise Woodward/Chezus.com

Boiling the potatoes for ahead of time and letting them cool completely, preferably in the refrigerator overnight, results in crispier, browner homefries.

Penny De Los Santos

Perfect Scrambled Eggs

Creamy-soft scrambled eggs require slow cooking over low heat. Drier ones call for a hot skillet, less stirring, and quicker cooking. The version explained here employs the slow-and-low approach, with butter, chives, and heavy cream added just before the eggs are done.

Penny De Los Santos


Fluffy inside and golden outside, these pan-fried potatoes are a signature of the Omaha restaurant Piccolo Pete's.

Ariana Lindquist


Sweet, braided challah, traditionally eaten on Sabbath and holidays in Jewish households, is perfect for the dinner table—and leftovers make great french toast.

Landon Nordeman

The croque monsieur, the classic French ham and cheese sandwich covered in cheesy bechamel, becomes a "madame" when a fried egg is placed on top.

Todd Coleman

Corned Beef Hash

Red potatoes are mashed with corned beef and a multitude of flavorings then fried until crispy in this Southern favorite. Topped with poached eggs, Hollandaise sauce, and a sprinkling of chives, corned beef hash is an easy crowd pleaser.

Todd Coleman

Chicken Hash

Roasting the potatoes for this hash separately gives them a crisp texture without the addition of extra fat.

MacKenzie Smith

For many kids, it's a relief to discover there's no actual egg in a chocolate egg cream--just a frothy mix of cold milk, seltzer, and rich chocolate syrup.

Todd Coleman

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

Grated Potato and Cheese Omelette

This simple potato and cheese omelette, from The Good Cook: Eggs & Cheese, was shared with us by Tim Mazurek to accompany his Back of the Bookshelf column. It's perfect for brunch, and also—accompanied with a glass of wine and a green salad—makes a satisfying, affordable dinner.

Tim Mazurek

Keen's Steakhouse Prime Rib Hash

Chopped prime rib and a fried egg turn crisp potato hash into a crowd-pleasing main dish.

Todd Coleman

Blueberry Pie Milkshake

A scoop of vanilla ice cream and a hefty slice of pie go into the blender together, and out comes the ultimate dessert: A creamy shake with buttery crumbles of pie crust and ribbons of gorgeous fruit filling throughout.

Todd Coleman

Butter-Basted Eggs

Crispy-bottomed fried eggs make an ideal breakfast.

Helen Rosner


Steel-cut oats bulk up this hearty sausage loaf, an Ohio breakfast staple usually served with eggs and toast.

Todd Coleman

Salami, Oven-Roasted Tomato, Mozzarella, and Basil Omelette

Roasting cherry tomatoes in an oven brings out their natural sweetness; salty salami is a perfect counterpoint.

Yossy Arefi

Chicken-Fried Steak with Sausage Gravy

Inexpensive cube steaks, tenderized by the butcher, work best for this heartland breakfast staple.

James Oseland

Rye's Red Chili

Pulled pork stands in for the burnt ends of barbecued brisket in this robust Kansas City-style bean chili.

Todd Coleman

Cornmeal-Crusted Onion Rings

Buttermilk-dipped and cornmeal-crusted onion rings are fried extra-crispy at Anthony's Steakhouse in Omaha.

Penny De Los Santos

French Silk Pie

This dreamy chocolate pie is a customer favorite at the Country Dove restaurant in Elk City, Oklahoma.

James Roper

Lemon Meringue Pie

A cloud of meringue is piled sky-high over lemon-curd filling in this recipe inspired by a diner classic served at the Modern Snack Bar in Aquebogue, New York.

Landon Nordeman

Kill City Chili

This chili of beef and red kidney beans is flavored with dark chile powder and curry powder.

Ingalls Photography

Ultimate Grilled Cheeseburger

This burger, inspired by one created in Modernist Cuisine co-author Nathan Myhrvold's culinary lab, is topped with a tangy cream and vermouth sauce. Adding egg yolks to freshly ground meat makes for a supremely rich burger.

Todd Coleman

french fry recipe

Double frying is the secret to outstanding fries.

Justin Walker