The slinger, also called a Wilbur, is a Missouri kitchen-sink breakfast dish and diner specialty, combining ingredients readily available at most US greasy spoons. Although there are many variations, the core of a slinger consists of two eggs cooked to preference, hash browns, and a hamburger patty smothered with chili con carne and topped with cheese and onions. With a reputation as a hangover preventative, the dish also is a popular late-night option around the Midwest. Notable variations include the use of an entire T-bone steak, and the “Top One” slinger, served with a tamale on top. This recipe is derived from the slingers sold at the Courtesy Diner of St. Louis, Missouri.
Recipe Servings: 2
Ingredients
- 2 Tbsp unsalted butter
- 2 cups shredded hash brown potatoes, refrigerated or frozen
- 2 hamburger patties (3 oz each), cooked to desired doneness
- 4 eggs, fried or cooked in preferred style
- 4 Tbsp diced yellow or white onions
- 2 cup prepared mild chili with beans, heated through
- 1 cup grated mild cheddar cheese
- 8 slices of buttered toast
Directions
- Melt half the butter in a 6-inch skillet. Add half the hash browns and pan-fry until crispy and browned. Repeat with the remaining butter and hash browns.
- Plate the two batches of hash browns, spreading each in a layer on a large plate or oval platter.
- Place a cooked hamburger patty in the center of each layer of hash browns.
- Set two cooked eggs over each hamburger and sprinkle each with raw onions.
- Cover all with chili and top with grated cheese.
- Serve with buttered toast.
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