Last week a friend of mine, Tom Delac, brought me a box of doughnuts from Billʼs Donut Shop in Centerville, Ohio. This doughnut shop is regionally famous and maybe one of the best anywhere. They were awesome. Thanks Tom!

This got me thinking that I need to do a column on the best doughnut shops around. But, research takes time, and I can not personally consume that many calories. So, if you want to help with the research, email me your favorite doughnut shops and why they are the best. Better yet, bring a dozen to our office and our staff will give them a thorough taste test and review.

Speaking of doughnuts, I think we all are fans of a great weekend breakfast, right? Sometimes we go to a huge breakfast buffet, like the one at The Galaxy in Wadsworth. These have a little bit of everything to appease any breakfast desire. I know with Easter right around the corner, many of us are looking at the ads in The Post to see whose Easter buffet looks the best. Sometimes we have a local spot that we go to for our own personal perfect breakfast.

Everyone has their perfect breakfast, whether it be an omelet (my column on Jan. 14, 2017, use our app to check that out), or pancakes, or a doughnut and coffee.

Back in my college days, I found my own personal perfect breakfast, the potato crisp! My wife Yvette and I, along with a group of friends, met many Saturday mornings at a place called Inn the Wood. It is no longer there, but the memory of that perfect breakfast item lives on. As a matter of fact, I have heard that a restaurant just across the river from Cincinnati in Newport, Ky., has an item on the menu called “The Inn the Wood Potato Crisp.”

I spent many years trying to recreate this great item, but never quite got it right. I even tried to explain it to one local chef who specializes in breakfasts, but he was not able to make it the same way.

Then, one bright day recently, it hit me! I was going about it all wrong. The shredded potatoes needed to steam while they were crisping in the light layer of oil! Eureka! I had it! I tried cooking it with this new method that Sunday and, to my amazement, as well as that of my family, they came out exactly like I remembered them. Breakfast perfection for a potato-loving German-Irish blend like myself.

So here, for your cooking pleasure, is the recipe and instructions to make a famous Cincinnati breakfast: The Inn the Wood Potato Crisp, Karl style.

First, you need a seasoned 12-inch round cast iron pan. You will also need a flat 10-inch round stainless steel lid that fits just inside the cast iron pan to press and steam the potatoes.

This is the key ingredient, so go buy exactly this if you donʼt have one. Next, for each potato crisp, you need one medium Idaho potato. Wash and peel the potato, shred it like you would for hash browns. Set aside. Heat the pan to medium heat, add a tablespoon of your favorite cooking oil so there is just a thin layer in the pan. Add the shredded potato, and form it into a thin circle just an inch from the edge of the pan. Should be about 1/2-inch thick.

Lightly flatten potatoes with the spatula, season with fresh ground pepper, salt, and a little bit of garlic salt. Put the flat lid directly on the potatoes, set the timer for 7 minutes. At 7 minutes, remove lid, flip the circular hash brown, and season other side lightly with fresh ground pepper, salt, and garlic salt. Put lid back on to press and steam the hash brown, and set timer for another 7 minutes. After timer beeps, remove lid. You should have a 10-inch circular hash brown that is crispy and golden brown on both sides, yet tender and steamed, still flexible in the middle.

Now, for the finish. On one half of the circle, add two pieces of cooked bacon, crumbled, and a small onion that you had chopped and sauteed in advance. Add a small amount of shredded mozzarella cheese, then fold it like you would an omelet. Top this with a sunny side up over easy egg or two, and serve. This makes enough to serve two. Enjoy!