What is your favorite breakfast item?

I am looking for one thing to specialize in in my soon to be open breakfast restaurant and want to know your favorite breakfast item?

If I have to name only 1 it could only be BACON.  I especially like bacon together with jelly on English muffins or toast.  I like the salty/smoky/greasiness of the bacon and the sweetness of the jelly together.
 
If I can pick a few more, for a lighter breakfast, I love chocolate croissants.
 

 
And if I'm where I can get them, I go wild for beignets:
 

 
 

You can get Bacon Eggs and Sausage at any restaurant. I'd come up with something that is not readily available everywhere else. I don't know what your baking skills are but I'd come up with a SIGNATURE ITEM like a Danish, Cinnamon Bun, Muffin, coffee cake or something like that that no one else has. I know you have a Croshaw's Pies there in St George. They opened a shop down here in Mesa and people flock there for their pies and Dinner Rolls. They've developed several signature items that identify who they are. When you say pies, their name immediately comes to mind. Find your signature item that sets you apart from every other place in town. Maybe it's a 12 egg omelet or a 24" pancake or a terrific corned beef hash---Anything to set you apart from the herd. Make it Very good, make it Very consistant and people wil beat a path to your door!

I dont agree with Foodbme on all points. Of course you should serve eggs, bacon, sausage, and toast. One idea is to serve locally made meat-is there a butcher in town that makes his own sausage? Anyway, then come up with a stuffed french toast, or some sort of pancake that is "special" utilizing local grown items.
BT says it all-but beignets are horribly hard to recreate.

i LOVE SCRAPPLE- ITS HARD TO GET IN THE WEST SO MAYBE THAT WOULD BE A DRAW...ALSO A VERY GOOD BISCUIT AND RICH SAUSAGE GRAVY ALWAYS MAKES ME HAPPY...AND WHY NOT SOME CREAMED CHIPPED BEEF WHILE YOU ARE AT IT...ANOTHER PLUS WOULD BE A CRUSTY HOME MADE HASH  

Omelets. REAL omelets, not the strange things that you get these days at breakfast buffets or in diners, where they either scramble the ingredients into the eggs, or pour the eggs out onto the griddle so that they're super thin and rubbery. Omelets where you shirr the eggs in the pan to get the right consistency, let them set, then fold, plate, and serve.

Here are the two way sto make a perfect omelet; the country omelet and the classic omelet. I'd take either one, if I could only find a restaurant to make it.
 
http://www.youtube.com/watch?v=57afEWn-QDg

Corned beef hash!....Most places open a can of the stuff that looks and smells like Alpo.
Make a killer home made hash. I cooked off some cb yesterday, that's todays breakfast special.

Corned beef hash and eggs.  !!!!!!!!!!

I like two things...QUALITY FOOD...and VARIETY....For example GREAT tasting bacon,,,great tasting sausage(please, large links!!!)...and REAL bagels(so few places carry this...and ,if possible,,,PORK ROLL.....and QUALITY grits...great hashbrowns and homefries......give the customer menu choices...I make eggs and such at home, but rarely make THE WORKS...but enjoy a large quality breakfast when traveling..that's the convenience of travelling...you can get it all,if you want it....many places serve breakfast, some have great variety...few have the variety and real Quality food...that's what you should offer..that special tasting bacon or sausage...great tasing pancakes,waffles, French Toast,sausage and a real quality gravy. Perhaps hash..eggs benedict for those wanting something a little different. If you're doing a breakfast place...make it "THE" breakfast stop...You want breakfast, we got it!!!!the "Wow" factor with the food will set you apart!
                                              Lee

COUNTRY ham.

BLT (do not like eggs)

If you do decide to serve corned beef hash please don't serve it the way most places in Ohio do. I've found that it is treated like a side of sausage or a side of bacon -- an itty-bitty scoop of hash, like a couple of small sausage patties or a rasher of bacon. Where I come from when you order hash you get a plate of hash, not a two-bite portion that is hidden under a single poached egg..

I'm from the South and one of the things I like to induldge in when going our for breakfast is biscuits and gravy. The bigger and fluffier the biscuit, the better. And a good thick gravy with chunks of country sausage in it. I don't know how well that would go over in UT, but it's what I like.

I'm easily down with SOS, corned or roast beef hash with poached eggs, biscuits and gravy, country ham and/or scrapple (all together my dream breakfast buffet), but my favorite, and I have no idea where I had them, were called Swedish Apple pancakes.  This is not the baked apple pancake a la the Original Pancake House.  Rather a cross between crepes and pancakes - very eggy - with sliced apples stirred in. So good.

Eggs Benedict but I haven't indulged in some time.
 
Give me an onion bagel, a schmeer of cream cheese, a slice of onion and a load of lox accompanied by a couple Greek olives.
 
If it's Utah where you are opening, lox and bagels may be novel enough to be a hit.

Really good SOS!!!! Gotta be chipped beef.

Awesome ideas!  I never considered Corned beef and Hash!  I think that would be a great idea.  I was planning on making our signature dish be Biscuits and Gravy now I think I may see about both.  I don't think we have anyone pushing CB and hash in Utah. 
 
The restaurant is my take on family recipes and we will buy as much local produce and meat as possible.  I am very big on organic and local. 
 
Looks like I am going to get in the kitchen, any good corned beef and hash recipes? 

Don't forget to have a good assortment of hot peppers on hand.  Roast some Italian long hots and add them to an omelet  You'll be famous!

It's corned beef hash, not corned beef and hash.

Homemade corned beef hash and a really good cup of coffee.

Suggestions -
 
-be known for good hash browns or home fries; from scratch.  Few places do anything but use frozen potatoes, as an afterthought.
-the biscuits and gravy suggestion is good.   There is a place near me that serves awesome homemade gravy; full of sausage chunks, not too gloppy, but they take away from the experience by using foodservice biscuits.
-the omelet suggestion as good, as is the one about hash.  You don't neccessary have to have this unique item, just do everything good.
-Toast is another item that's an afterthought; use good bakery quality bread, and people will talk about it.  A
 
All of these suggestions might add another $1.00 in food cost to your breakfast plate, but together, they would add up to a meal that people would be willing to pay for!

How about designer pancakes?
Swedish, German, Apple, Stuffed?

Here's a version of Corned Beef Hash that will really set you apart from the herd! And it's good and holds well. Quanities would need to be adjusted for more servings. It would be your Exclusive Signature Item!
BAKED CORNED BEEF HASH
INGREDIENTS

• 1 tablespoon vegetable oil
• 1 onion, sliced
• 1 (14 ounce) can baked beans
• 1 # cooked corned beef, chopped
• 2 tablespoons tomato puree
• 1 dash Worcestershire sauce
• 2 cups mashed potatoes
• 1 cup shredded extra-sharp Cheddar cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.
Bake in preheated oven for 30 minutes until the casserole is hot and bubbly
 

Baked beans and mashed potatoes in corned beef hash?

Michael Hoffman


Baked beans and mashed potatoes in corned beef hash?

I said it would set him apart from every Tom, Dick and Hash Slinger. Don't knock it till you try it! It be good!

Interestingly, todays Newspaper food section was dealing with the very subject of Corned Beef Hash for Post-St. Pats. Here's some recipes from the Chef at a local Restaurant, The Citizen Public House. http://citizenpublichouse.com/
Sweet-Potato Bacon Hash
Mar. 16, 2011 11:47 AM
Chef Bernie Kantak of Citizen Public House
 1/2 cup small bacon pieces
 1/2 cup red onion
2 cups sweet potato, peeled and diced small
1 cup Granny Smith apple, peeled and diced small
1 tablespoon brown sugar
 1/2 cup small pieces of smoked ham
1 tablespoon sage chiffonade
Salt and pepper to taste
Heat a large saute pan on medium-high heat. Add bacon pieces and cook until slightly crispy. Remove bacon and set aside. Leave bacon fat in pan. Add onion and sweet potato and cook until potatoes are tender, stirring frequently, about 10 to 12 minutes. Add remaining ingredients, including cooked bacon pieces, and heat thoroughly. Season with salt and pepper.
Makes 4 servings.
 
Chorizo Hash
Mar. 16, 2011 11:47 AM
The Arizona Republic
Cooking spray
 1/2 pound chorizo (or for less spice,  1/4 pound chorizo and  1/4 pound sausage)
3 cups potato, diced small
 1/2 onion, diced small
 1/2 bell pepper (red, green or yellow), diced small
1 teaspoon Mexican oregano
Salt and pepper to taste
Heat a large sauté pan on medium-high heat. When hot, spray with cooking oil and add chorizo. Cook, stirring occasionally, until browned. Add potatoes, onion, pepper and oregano. Cook until tender, about 12-15 minutes. Salt and pepper to taste.
Makes 4 servings.
 
Corned-Beef Hash
Mar. 16, 2011 11:47 AM
Chef Bernie Kantak of Citizen Public House
2 tablespoons butter
 1/2 cup yellow onion, diced into small pieces
 1/2 tablespoon minced garlic
1 cup cooked corned beef, diced into 1-inch pieces
1 cup cooked cabbage, cut into 1-inch pieces
1 cup Yukon gold potatoes, diced into 1-inch cubes
Salt and pepper to taste
2 to 4 over-easy eggs for topping (optional)
In large sauté pan, melt butter. Add onion and sauté until tender, about 5 minutes. Add garlic. Sauté briefly, and add corned beef, cabbage and potato cubes. Heat through, mixing frequently to combine.
Season with salt and pepper, and top with over-easy eggs, if desired.
Makes 4 servings.
Again, Quanities need to be adjusted.





 
 

I think it's good to have both Sausage links and patties.  I love patties more than links, and I hate when I go to a breakfast place and they don't have patties.  Also, try to have a choice of turkey or chicken sausage along with the regular pork sausage.  And Omelets are a must on a breakfast menu.  Egg whites optional.

I love all breakfast foods with the exception of french toast.  Pancakes, waffles-yes, french toast-no.
That being said- my favorite savory breakfast food is fried eggs with either country ham, thick sliced crisp bacon or sausage.  The very best is with farm eggs with an orange yolk.  I am on a constant search for eggs with orange yolks like my  grandma's eggs.  Still looking, I am going to try out several new sources this week.
My favorite sweet breakfast is a crispy Waffle House waffle, country ham & a glass of cold milk.