breakfast: an american tradition.

i love breakfast, and i’m not ashamed to say it.  i can honestly and with 100% confidence say that, especially in the states, it is one of the most under-appreciated (if not completely ignored) meals in the course of a single day.  i make sure to wake up nice and early almost every day (including the weekends, i know i’m crazy) to make myself a good old-fashioned 1950’s style breakfast.

and as an avid breakfast fan, i’m here to tell you that while breakfast might not scientifically be proven as the most important meal of the day, it can easily become the meal that sets the pace for an entire 24 hours.  suffice to say, cereal won’t cut it.  if you start your day with cereal and some milk everyday, you are going to be sluggish and starving by lunch time.  it just isn’t good for you.

personally, i make sure to eat hearty.  eggs are a staple, and i always make an effort to include some fresh veggies and little bit of starch, too.  in all honesty, the only food group that i regularly completely ignore is fruit.  i’m not too big on sweet stuff, and high concentrations of sugar tend to make you crash later in the day.

today i was in rare form.  i woke up nice and early, made a big pot of coffee, and got to work.  my farmer friends have thrown produce at me left and right this month, so i resolved to use as much of the fresh goodies as i good today.  the result was absolutely delicious, super manly, and chock full of nutrients.

sometimes you just have to wake up in the morning, look in the mirror, and remind yourself that you are from ‘merica.  and today was one of those days.

farmer’s breakfast

you’ll need:

  • home-smoked bacon (store-bought is ok, too)
  • potatoes
  • an english muffin
  • two eggs
  • a tomato
  • half an onion
  • black pepper
  • salt
  1. wash your potatoes well, and makes sure they aren’t sprouting or anything abnormal.  grate them using your choice of grater.  i tend to use a grater meant for baking chocolate, so the strips come out super fine and have the end-result of a denser hashbrown.  tie the grated potatoes up in a piece of cheese cloth or a few layers of paper towel, set them in a strainer or colander, and then place something heavy on top.  another option is to use a potato ricer (but i don’t have one).  either way, the goal is to get as much moisture out of the potatoes as possible so they fry up nice and crispy.
  2. mince about an 1/8th of your onion and mix it in with the grated potatoes once they are all dried out.  cut the rest of your onion into thick slices.  cut a few disks of about the same thickness from your tomato while you are at it.
  3. get out the bacon.  if you are like me, and have a huge slab of home-smoked bacon you made with friends, you are going to need to saw at it for a little while with a super sharp knife to get some pieces ready for cooking.  otherwise, take your bacon out of the fridge and unwrap it.
  4. add some heat-tolerant oil (e.g. not olive oil) to a skillet and make sure to get it pretty darn hot.  remember, you don’t want the oil to smoke, but it should certainly be hot enough for frying.  drop some shredded potatoes in and flatten them with a spatula.  if you press them with a little force, they should stick together enough to form a sort of patty.
  5. use your spatula to check the underside of the patty, and if it is a beautiful golden brown, flip it over.  when each patty is done, set it on a few pieces of paper towel to soak the extra oils, and go ahead and throw it on the serving plate.
  6. add the bacon to the pan while there is still some residual heat.  you probably won’t have much oil left in your pan, but that is okay.  most bacon will render an extreme amount of fat if you fry it on a high temperature, which is exactly what you want to happen.  as each piece finishes, set it aside on some paper towels to dry and cool ever so slightly.
  7. when all the bacon is done, split the english muffin and toss it in the toaster (or toaster oven).
  8. crack both eggs into the piping hot bacon grease.  as soon as the edges bubble up, use a metal spoon to repeatedly distribute the grease over the top of the eggs.  make sure to leave the yolk nice and runny, it makes an awesome sauce for your bacon, hash-browns, and english muffin toast.
  9. when the eggs are ready, put everything on an american-sized (see: huge) plate.
  10. dig in, and when you are finished, take on the world.

3 thoughts on “breakfast: an american tradition.

  1. Awww.. Looks wonderful. I had an extended stay in Greece several years ago and the one and only thing I was homesick for was….this exact breakfast!! After 5 weeks I insisted on finding a place where they served “American breakfast” and had to go down to the port. I got my bacon and eggs alright and a swarm of bees! I couldn’t even eat it. Bees were circling my plate competing for the bacon! :( Nice job on the breakfast. I bet it was so good!

    • yeah, breakfast joint don’t really exist in japan (except for the mandatory mediocre chain-joints like denny’s) so i took it upon myself to really make my breakfasts feel like the good old u.s. of a.

      my buddies and i enjoy curing and smoking our own meats, so the bacon you see in that photo is a home-cured pork belly. let me know if you are interested and i’ll see if i can work up a recipe so you can do it at home. it’s super easy, i promise.

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