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Ingredients
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Eggs
Hash Browns
Toast
Method
Eggs
Prepare and cook eggs (sunny-side up or over-easy)
Bring eggs to room temperature for a few minutes if possible. Heat a nonstick or well-seasoned skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, tilting the pan to coat. Crack the two eggs into a small bowl one at a time to avoid shells, then gently slide them into the skillet. Cook gently on medium-low for 3–4 minutes for sunny-side up until whites are set but yolks still runny. Sprinkle 1/4 tsp fine salt and 1/8 tsp black pepper over the eggs while cooking. For over-easy: cook until whites are set (about 3 minutes), carefully flip with a spatula and cook 15–30 seconds more for a runny yolk. Remove eggs to a warm plate and keep warm while finishing other items.
Hash Browns
Thaw and prepare
If using frozen hash browns, place them in a clean kitchen towel or several layers of paper towels and press to remove as much moisture as possible. This step helps them crisp in the pan.
Cook hash browns
Heat a 10-inch skillet over medium-high heat until hot, about 1–2 minutes. Add 1 tablespoon neutral oil and 1/2 tablespoon butter. When the butter foams and the oil shimmers, spread 1 cup of the drained shredded potatoes into an even layer in the skillet. Do not overcrowd; press lightly with a spatula to form contact. Let cook undisturbed for 3–4 minutes until the bottom is deeply golden and crisp. Sprinkle 1/4 tsp salt and 1/8 tsp black pepper over the top. Flip sections (or slide out and flip in portions) and cook another 2–3 minutes until the other side is crisp and potatoes are cooked through. If using optional herbs, sprinkle 1 tsp chopped chives or parsley immediately after removing from heat. Transfer to plate and keep warm.
Toast
Toast bread
While the hash browns cook, place 2 slices of bread in a toaster or under a broiler/toast setting. Toast to your preferred doneness (about 2–3 minutes in a toaster). If using a skillet, toast over medium heat 1–2 minutes per side with the butter: melt 1 tablespoon butter in a small pan and toast each slice 1–2 minutes per side until golden and crisp.
Butter and finish
Spread the reserved 1 tablespoon butter over the hot toast so it melts. Cut or serve whole alongside eggs and hash browns.