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Pastrami Hash With Confit Potatoes, Parsley and Shallots

A dish that calls to the hearts and stomachs of the meat-and-potatoes crowd, breakfast hash is thrillingly easy to cook and deeply satisfying to eat. Because a key ingredient in hash is meat that is already...

Author: Julia Moskin

Cream Scones

Author: Molly O'Neill

Blueberry Scones

Author: Molly O'Neill

Eggs Florentine

Author: Barbara Kafka

Sweet Potato Hash With Bacon and Melted Onions

In his home-cooking book "Ad Hoc at Home," the surgically precise chef Thomas Keller gives instructions for cooking onions ideally for hash: melted but not mush, sweet but not stringy. His meat of choice...

Author: Julia Moskin

Country Pork and Apple Hash

This is a boardinghouse breakfast of the very highest tier, taken from the chef Robert Newton of Seersucker in Brooklyn: leftover roast pork, chopped into a hash of potatoes and apples, then crisped in...

Author: Julia Moskin

Potato Pancakes

Author: Pierre Franey


This recipe, a Florence Fabricant classic, came to The Times in 1983. It is "one of those minor miracles, like a souffle, made possible only by eggs," she writes. Serve these cheesy, airy bites as an hors...

Author: Florence Fabricant

Seeded Scones

Author: Regina Schrambling

White Beans, With Pig's Feet

Author: Moira Hodgson

Tangy Stuffed Flatbread

Author: Florence Fabricant