A Diner Breakfast
Start your day on a deliciously nostalgic note with this classic diner breakfast recipe that brings the charm of an all-American roadside diner straight to your kitchen. Featuring perfectly crispy homemade hash browns seasoned with garlic powder, golden scrambled eggs enriched with a dash of whole milk, sizzling bacon strips, and buttery toast, this hearty and satisfying meal is a breakfast lover’s dream. Ready in just 35 minutes, it’s an ideal way to enjoy a comforting, full-flavored morning spread without leaving home. Perfect for two, this recipe is an irresistible combination of crispy, creamy, and savory elements that make every bite unforgettable. Whether it’s a lazy weekend or a busy weekday morning, this diner-style breakfast will deliver the ultimate comfort food experience.
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 2 tablespoons Whole milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 6 pieces Bacon strips
- 1 large Russet potato
- 2 tablespoons Olive oil
- 0.5 teaspoons Garlic powder
- 2 pieces Slices of bread
- 1 tablespoon Butter for toast
Instructions
Peel and grate the russet potato using a box grater. Place the grated potato in a clean kitchen towel and squeeze out excess moisture. Set aside.
Heat a large non-stick skillet over medium heat. Add 2 tablespoons of olive oil and the grated potato. Spread the potato into an even layer and sprinkle with garlic powder, salt, and pepper. Cook for 4-5 minutes until golden brown, then flip and cook another 4-5 minutes on the other side. Remove from the pan and keep warm.
In the same skillet, lay out the bacon strips side by side. Cook over medium heat, flipping occasionally, until crispy (about 6-8 minutes). Transfer the cooked bacon to a plate lined with paper towels to drain the excess grease.
Crack the eggs into a medium bowl and add the milk, salt, and black pepper. Whisk until the mixture is fully combined and slightly frothy.
Wipe out the skillet and return it to medium-low heat. Add 1 tablespoon of butter and let it melt. Pour in the beaten eggs. Using a spatula, gently stir the eggs, folding them over as they cook until they are soft and just set. Remove the scrambled eggs from the heat.
Toast the slices of bread until golden brown. Spread 1 tablespoon of butter evenly over the warm toast.
Assemble the diner breakfast plates by dividing the hash browns, bacon, scrambled eggs, and toast between two servings. Serve immediately and enjoy!
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 12.2 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 259 mg | 20% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2574 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
