Yeast-Raised Waffles

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

The famous biscuits from the Island Creek Oyster Bar in Boston are sweet, buttery, flaky, and pillowy soft. Get the recipe for Honey Buttermilk Biscuits »

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) »

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.

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.

Fluffy inside and golden outside, these pan-fried potatoes are a signature of the Omaha restaurant Piccolo Pete’s. Get the recipe for Hashbrowns »

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.

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.

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.

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 »

Grated Potato and Cheese Omelette

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

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. Get the recipe for Blueberry Pie Milkshake »

Crispy-bottomed fried eggs make an ideal breakfast. Get the recipe for Butter-Basted Eggs »

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

Roasting cherry tomatoes in an oven brings out their natural sweetness; salty salami is a perfect counterpoint. Get the recipe for Salami, Oven-Roasted Tomato, Mozzarella, and Basil Omelette »

Inexpensive cube steaks, tenderized by the butcher, work best for this heartland breakfast staple. Get the recipe for Chicken-Fried Steak with Sausage Gravy »

Buttermilk-dipped and cornmeal-crusted onion rings are fried extra-crispy at Anthony’s Steakhouse in Omaha. Get the recipe for Cornmeal-Crusted Onion Rings »

This dreamy chocolate pie is a customer favorite at the Country Dove restaurant in Elk City, Oklahoma. Get the recipe for French Silk Pie »

This chili of beef and red kidney beans is flavored with dark chile powder and curry powder. Get the recipe for Kill City Chili »

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. Get the recipe for the Ultimate Grilled Cheeseburger »

Double frying is the secret to outstanding fries.