604 EAST 1300 SOUTH
SALT LAKE CITY, UTAH 84105
(801) 487-1670
SEAN MILLER, CHEF/OWNER
Seeing the line wind out the door and into the parking lot at the Park Cafe, onlookers would agree that locals know breakfast rules the day. On any given day droves of egg-craving breakfast hunters fill the booths and patio of the Park Cafe. Waiters cheerfully walk around making sure everyone has a full cup of coffee, and the kitchen is nearly bursting at the seams with short-order cooks preparing breakfast. Folks come hungry and leave happy, and it’s as simple as that.
The Park Cafe is owned and run by a young couple whose personalities adorn the place, from the local band posters hanging on the walls to the quirky, sticker-covered syrup dispensers. The two have a cheerful demeanor that is obviously contagious to the whole staff. Locals who have been visiting the Park Cafe for years see the same friendly faces every time they dine.
The Park’s location couldn’t be any better. Before or after breakfast, you can take a walk in Liberty Park, Salt Lake’s largest downtown park, through the tall, old oak trees and past fountains and Ferris wheels. Keep your eyes open for flamingos and birds of every variety at Tracy Aviary or enjoy the wild geese and ducks that flock to the park every year. You can rent a paddleboat while you visit in the summer months or sled down the main hill during the winter.
What should you eat at the Park Cafe? Well, the menu is a fairly routine greasy spoon display, but each dish is prepared with care. The Michigan Hash is a favorite around town, a mixture of hash browns, onions, peppers, mushrooms, sausage, and cheese topped with eggs made to your liking and served with a side of toast. Buttermilk or whole-grain pancakes the size of your head and french toast so thick you’ll think you’re in Texas satisfy those looking for something sweet.
Locals love Park Cafe, and while the food definitely stands on its own, the cafe vibe is definitely something special.
(SERVES 2)
1 large russet potato
4 links breakfast sausage
2 tablespoons vegetable oil
½ green bell pepper, chopped
¼ yellow onion, chopped
½ cup chopped mushrooms
4 eggs
⅓ cup grated cheddar cheese
Salt and pepper
Wash the potato then slice into 1-inch slices. Steam the potato slices until soft but not mushy (about 15–20 minutes). Allow the potatoes to cool, and then slice them into smaller pieces.
Brown sausage links in a skillet over medium heat. After sausage is fully cooked, allow to cool and dice into smaller pieces.
Add potatoes to the skillet and 1 tablespoon of the oil (being careful as the skillet is hot). Cook the potatoes until browned, mashing them slightly. Let cook without stirring for about 2–3 minutes then flip and cook 2 more minutes. When potatoes start to get crispy, add in the chopped bell pepper, onion, and mushrooms. Add another tablespoon of oil if needed. Cook just until onions become transparent, then add in sausage.
In a separate sauté pan, cook eggs to your preference—scrambled, fried, or poached. Divide the hash onto two plates, then top with grated cheese and cooked eggs. Salt and pepper to taste.
