Everything on the menu of Al’s Breakfast, a 14-seat JBF America's Classics Award winner in Minneapolis, is made from scratch. The recipes for the waffle batter and hollandaise are as old as the restaurant itself, and the corned beef is house-cured. The famous hash browns are built from shredded potatoes browned to a crisp, and in true Twin Cities fashion, they’re available as a side item or as the foundation to a variety of dishes involving a topping of farm-fresh eggs, preferably soft-poached. The secret to these fluffy, ever-popular blueberry and walnut pancakes? A generous pour of buttermilk and a drizzle of melted butter in the batter. Make them at home.
--
Our America's Classics cookbook, James Beard’s All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants, makes the perfect gift. Order a copy today!
