Hardee’s Secret Breakfast and Menu: The Harold

Its problematic origin

In Hardees, Macomb, Illinois, in the early 1980s, a farmer named Harold came every day at 4 a.m. to order a special Frankenstein dish from his own recipe. Biscuits and sauce with mixed eggs and Hash Hardee rounds. Kind of a little tart. In farming communities like Macomb and many other small towns in the Midwest, 4:00 is a perfectly reasonable time to have Hardees breakfast. However, Macomb also has WIU, one of the public universities in Illinois. For students who are unfamiliar with the limitations of family life, 4 o'clock in the morning often stumbles after a party at home in search of fatty and salty carbohydrates to break through the misfortunes of the night. Some students noticed a personalized breakfast with Harold's name and began ordering it themselves.

The name spread and soon other Hardees menus in western Illinois, including my hometown of Quincy, began serving them. Some of these WIU students returned to their hometowns to open restaurants and began serving food. At the Four Moon Tavern in Roscoe Village, Chicago, the brunch menu includes an item called "HAROLD," "Cookies and Two Fried Egg Sauce." A 2005 blog post shows that this post has been used there for some time (and the premise of the phone game is real. I don't know if Denny's? Macomb had Dennys. People in Chicago, don't know Don Hardee). Elliott Bambrough of the local food show Chicago's Best also posted an Instagram version of The Baked Apple for breakfast in the southwestern suburbs.

Talking about the slanted version of the Phone and the story of Harold Origin, when I was researching this story, I came across another post on the Daily Kos blog site. According to this other story, the dish was invented by a Hardee employee at WIU Campus Studentenwerk. This Harold also has Down syndrome and according to the story "I will bring a tray (cookies)". Arrange the hash rounds at the bottom. Seasoned with (biscuits), omelet, 1 ton (sausage sauce), and cheese. It's a pleasant story and probably worth remembering. Most accounts, however, have Western origins from the Jackson Hardees. This was Hardee's last person to stay in Macomb and, unfortunately, closed in 2017.

(By the way, the photo attached to this tweet was the only photo I found online for Hardy's real Harold. We're fixing that bug today.)

Delicious digression

It also makes sense that Harold is a farmer's breakfast. Midwestern foods traditionally contain a lot of carbohydrates, which include fats and calories, which is the fuel that farmers have to work in the field all day, and farmers traditionally get those calories faster. Like Harold, a typical Midwestern farmer had a hearty breakfast around 4 a.m. last year and was already in the fields when the sun rose. At dinner (lunch that many of us know as lunch), they returned from the field to fill up on their fats and carbs. The last meal of the day, dinner, will be the easiest because the work of the day is already finished.

In this way, Hiccup reminds us of many dishes that Dorothée's grandmother cooked, but the two are not exactly similar. I saw an online vessel that I think is called "Amish Chicken and Noodles". I didn't know he had a name. When my stepfather Ronnie's family got together, this dish was on the table and was often prepared with the rest of the turkey or steak that had been on the table for two days. In essence, it consisted of thick, fluffy homemade egg noodles with grated meat in sauce on a bed of mashed potatoes. More carbs and fats than carbs and fats, the ultimate comfort food and the ideal calorie vehicle for Midwest farmers.

I haven't eaten this dish in years - let's just call it chicken and pasta -. Probably decades. But this was so remembered by my research on Hiccup that I had to do it, so I hope you don't mind

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