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.
Banana Nut Pancakes
In this recipe the bananas are mashed and then put into the batter to distribute their flavor.
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. Get the recipe for Swiss Hash Browns (Rösti) »
Pork Patty Breakfast Sandwich
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. Get the recipe for Pork Patty Breakfast Sandwich »
Boiling the potatoes for ahead of time and letting them cool completely, preferably in the refrigerator overnight, results in crispier, browner homefries.
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.
Sweet, braided challah, traditionally eaten on Sabbath and holidays in Jewish households, is perfect for the dinner table—and leftovers make great french toast.
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.
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.
Roasting the potatoes for this hash separately gives them a crisp texture without the addition of extra fat.
Chocolate Egg Cream
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.
Steel-cut oats bulk up this hearty sausage loaf, an Ohio breakfast staple usually served with eggs and toast.
Double frying is the secret to outstanding fries.