What makes a good restaurant breakfast?

Anybody can fry up some ham or bacon or sausages.

That's not what makes a good breakfast.

And believe it or not, it ain't the eggs either.

Mind you, there is a level of skill that I don't have that's essential to doing eggs over-easy.

Me personally, I can do eggs sunny side up. Once I try for over easy... well, that's generally where I decide to go for an omelette instead.

Flipping those eggs over on the grill is an art.

But any greasy spoon everywhere has found a minimum wage cook who can flip those eggs without breaking them. Which is why we like to have breakfast out.

What really makes or breaks a breakfast is the quality of the potatoes.

Those deep-fried potato cubes aren't fucking breakfast potatoes, OK? That's just crap!

We were shocked to be served those with our breakfast at the Green Door the other day.

Now to be fair, the server actually spilled flat out that they're not doing breakfast.

So why are you open for breakfast hours? They used to do breakfast, and they used to have real fried-on-the-stove-top potatoes on offer as part of it, as befits their stellar rep.

But now they don't have breakfast but they're open at breakfasty hours, and they've got a couple of breakfasty things on the menu, but they come with DEEP FRIED FROZEN POTATO CUBES!

No way!

The Top Notch still offers up real potatoes, but the last few times we've breakfasted there, they've been undercooked. That's almost worse than those faux fries masquerading as fried potatoes.

So today we ventured all the way up to Lion's Head for breakfast. Real fried potatoes! Properly cooked!

Trust me, it's worth the drive to the MaryDale restaurant. And now that the tourists are gone home, it's not even crowded.