Classic American Breakfast

A full North American breakfast (Canada and USA) consists of eggs, a "breakfast meat" such as bacon, ham, or sausage,
scrapple, spam or even steak or country fried steak; fried potatoes such as hash browns or home fries; toasted white, wheat,
rye or some other bread, such as English muffins or bagels; fruit or fruit juice, and tea or, usually, coffee. It is often referred to
as a "country breakfast" in many areas of the Midwestern United States. The terms "fry" and "full breakfast" are not generally
used in North America, though hotels generally distinguish between a light "continental breakfast" and a hot, cooked breakfast.

In the Southern United States the meal is typically known as a "big breakfast" or "Sunday breakfast" and may add or replace
elements of the above with: grits, toast or biscuits with white gravy, pancakes, cinnamon rolls or similar sweet pastries.

In Québec, Canada the meal may include regional variants like maple syrup, crêpes, buckwheat galettes, cretons and pommes
persillade.
bacon and "over-easy" eggs

Hash browns
 Hash Browns

Hash browns or hashed browns are a simple potato preparation in which potato pieces are pan-fried after being shredded,
julienned, diced, or riced. In some cultures, hash browns or hashed browns can refer to any of these preparations, while in others it
may refer to one specific preparation. In parts of the UK, hash browns can mean fried left over mashed potato. Hash browns are a
staple breakfast food at diners in North America, where they are often fried on a large common cooktop or griddle. Often they are
pressed with a potato ricer to remove moisture and to give a crispier texture. They are commonly served with breakfast or as a side
dish with steaks.

In some parts of the United States, hash browns strictly refer to shredded or riced, pan-fried potatoes, and are considered a
breakfast food, while potatoes diced or cubed and pan-fried are also a side dish called country fried potatoes or home fries (though
many variations of home fries are par-cooked before frying).

A chef may prepare hash browns by forming riced potatoes into patties before frying (moisture and potato starch can hold them
together); however, if a binding agent is added (egg for example), such a preparation constitutes a potato pancake. Frozen hash
browns are sometimes made into patty form for ease of handling, the compact flat shape can also be cooked in a toaster oven or
toaster.

Originally, the full name was 'hashed brown potatoes' (or 'hashed browned potatoes'). The name was gradually shortened to 'hash
brown potatoes' (1945, H.L. Mencken), until the most common name had become simply 'hash browns' around 1970. If a dish of
hash browned potatoes incorporates chopped meat, leftovers, or other vegetables it is more commonly referred to as hash.
Restaurant style hash browns

You will need the following items

2 Russet potatoes (This will make enough hash browns for four servings.)
Salt
Cooking oil
Large cutting board or pan
Paper towels

Wash the two potatoes and dry thoroughly. Using a cheese shredder, shred the potatoes onto the cutting
board. After shredding, spread the potatoes evenly across the cutting board. Using paper towels, press the
potatoes firmly to absorb as much moisture as possible. This is VERY important to insure you do not end up
with mushy hash browns! The more moisture the potatoes contain, the more will be released when you are
cooking them.

In a large skillet, pour in enough oil to just cover the bottom. Heat the oil over medium heat until it is hot
enough that a drop of water causes it to sizzle. Reduce the heat to medium-low. Sprinkle a layer of the
shredded potatoes in the bottom of the pan and then sprinkle with some salt. Then sprinkle another layer on
top of the first and again add salt. Avoid layering your hash browns more than about a half inch in thickness.

Fry the potatoes until the entire underside of the bottom layer of potatoes is golden brown. Using a large
spatula, flip the potatoes over in the skillet. You can also cut the batch of potatoes into portions before
flipping. If needed, add a little more oil to the skillet. Cook until bottom of hash browns are golden. Transfer
your restaurant style hash browns to a serving plate and enjoy!

For additional flavor, add a few dashes of onion powder or a quarter cup of finely chopped onion.
Potato ricer
From Wikipedia, the free encyclopedia
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Collage showing a garlic press style potato ricer from four angles.
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related to: Lefse

A potato ricer is a kitchen implement used to process potatoes (or

other food) by forcing it through small holes, which are often not
much wider than a grain of rice. Mashed potatoes is a food
commonly made using this utensil. In technical terms, it works by
a process of extrusion. A potato ricer can also be used to squeeze
excess water from sliced or grated potatoes. This is useful for
making crispy chips and hash browns.

At least three kinds of potato ricers exist. The simplest variety is

little more than a grid on a handle. Food is processed against a flat
surface or inside a container. Slightly more elaborate models
resemble a very large garlic press. A rotary type, called a food mill,
also exists where the food is driven toward the grid by a large
screw, similar to a meat grinder but without the rotary blade.

Potato ricers are used in the making of lefse (a Norwegian staple)

and spätzle (German noodles), as well as for making homemade
gnocchi (a type of Italian pasta). They may also be used to process
ice cream when making spaghettieis.
 Pancakes

American or Canadian pancakes (sometimes called hotcakes,

griddlecakes, or flapjacks in the U.S.) are pancakes which contain a
raising agent such as baking powder; proportions of eggs, flour, and
milk or buttermilk create a thick batter.

Many recipes remind the reader that the ingredients should be

mixed until they are just combined, even if lumps remain, as the
lumps will smoothen out during the cooking process.

Sugar and spices such as cinnamon, vanilla and nutmeg are added.

The pancakes can be made sweet or savory by adding ingredients

such as blueberries, strawberries, cheese, bacon, bananas, apples or
chocolate chips to the batter.

This batter is ladled or poured onto a hot surface, and spreads to

form a circle about ¼ or ⅓ inch (1 cm) thick. The raising agent causes
bubbles to rise to the uncooked side, before the pancake is flipped.

These pancakes, very light in texture, are usually served at breakfast

topped with maple syrup, butter, peanut butter, jelly, jam, fruit
and/or honey.

In the Southern United States, cane syrup and molasses have also
been common toppings. Some pancake recipes call for yogurt to give
the pancakes a semi-thick, relatively moist consistency.
Maple syrup
From Wikipedia, the free encyclopedia

Maple syrup is a syrup made from the sap of sugar maple, red maple or
black maple trees. In cold climate areas, these trees store starch in their
stems and roots before the winter; the starch is then converted to sugar
and rises in the sap in the spring. Maple trees can be tapped and the
exuded sap collected and concentrated by heating to evaporate the water.
Quebec, Canada, produces most of the world's supply of maple syrup. The
United States is the only other major producer and the leading consumer.
[1]

Maple syrup was first collected and used by Native Americans and First
Nations, and was later adopted by European settlers. It is most often eaten
with waffles, pancakes, oatmeal, crumpets, and French toast. It is also
used as an ingredient in baking, or as a sweetener and flavoring agent.
Sucrose is the most prevalent sugar in maple syrup.

Maple syrup is graded according to the Canada, US or Vermont scales

based on its density and translucency. Syrups must be at least 66 percent
sugar to qualify as "maple syrup" in Canada; in the US, any syrup not
made almost entirely from maple sap cannot be labeled as "maple". Maple
syrup and the sugar maple tree are symbols of Canada and several US
states, particularly Vermont.
Coffee
 Breakfast sausage (or country sausage)

Breakfast sausage (or country sausage) is a type of fresh pork sausage usually served at breakfast in the United
States. It is a common breakfast item in traditional American "farmer" or "country" breakfasts, as it originated as a way
for farmers to make use of as much of their livestock (usually pigs) as possible. Often, scraps and trimmings that
would ordinarily have been fed to a dog or discarded were instead ground, seasoned, refrigerated and later consumed
by the farmer as an inexpensive, high-protein morning meal.

Breakfast sausage is not cured or smoked. It is essentially highly seasoned ground meat, so it does not keep and
should be stored and handled appropriately. Newer variations made from pork and beef mixtures as well as poultry
can now be found. There are also vegetarian varieties that use textured vegetable protein in place of meat. In
America, the predominant spices used for seasoning are pepper and sage, although there are varieties also seasoned
with cayenne pepper, or even maple syrup. Some breakfast sausage is flavored with cured ham.

Most commonly served as patties or slices from a large roll, breakfast sausage also comes in links of various lengths
and diameters. It is normally fried in a pan. Some people like to pour ketchup or other condiments like maple syrup
onto their breakfast sausages. Cooked breakfast sausage is also commonly mixed into egg casseroles before baking,
and is a central component of sausage gravy. Sausage patties are commonly sold on an english muffin with cheese
and egg at fast food restaurants, and can also be sold on toast, biscuits and croissants.

Some common US brands include: Bob Evans, Jimmy Dean, Purnell's "Old Folks", Tennessee Pride, Johnsonville and
Jones
Fruit-jelly