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) »

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 »

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 »

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.

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

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 »

Patty Melt

Huevos Rancheros

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

These savory gorditas stuffed with chile-spiced scrambled eggs make a great breakfast meal or afternoon snack. Get the recipe for Masa Cakes Stuffed With Eggs (Gorditas de Huevos) »

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 »

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

Lemon curd and goat cheese lends this breakfast sandwich a pleasing tang. Get the recipe for Ham, Cheese, Egg, and Lemon Sandwiches »

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.

This Yucatan-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce.

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.

Bacon and Egg Pie

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. Get the recipe for Spanish Potato Frittata (Tortilla Española) »

Chicken Noodle Soup

Eastern Townships, Quebec

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. Get the recipe for Biscuits with Sawmill Gravy »

Congee

Toasted sesame oil and hot chile oil spice up this porky ramen.

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 »