The Early Bird* (gf2) Recipe

Prepare the potato: After grating the potato, place it in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much excess moisture as possible. This helps the hash brown crisp.

Combine: In a medium bowl, mix the grated potato, grated onion (if using), 1/2 tsp salt and 1/8 tsp pepper until evenly distributed.

Heat pan: Place a nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and let it heat until shimmering.

Form and fry: Add the potato mixture to the skillet, pressing it down with a spatula to form a single 4–5 inch round (or divide into two smaller rounds). Cook undisturbed for 4–5 minutes until the underside is deeply golden and crisp.

Flip and finish: Carefully flip the hash brown(s) and cook 3–4 minutes more until the other side is golden and the interior is tender. Adjust heat to prevent burning. Transfer to a paper towel-lined plate and keep warm in a low oven (about 200°F/95°C) if needed.

Bacon: For thick-cut bacon, place strips in a cold skillet, then turn heat to medium and cook 4–6 minutes per side until browned and crisp to your liking. Drain on paper towels. OR

Sausage patty: For pork sausage patty, cook in a skillet over medium heat 4–6 minutes per side, or until internal temperature reaches 160°F (71°C). Drain any excess fat. OR

Turkey sausage links: Cook over medium heat, turning frequently, 8–10 minutes until browned and heated through.

Bring eggs to temperature: If refrigerated, let eggs sit at room temperature for a few minutes while meats and hash browns finish so they cook evenly.

Scrambled/Over-easy/Other (Cooked to order)

Heat a nonstick skillet over medium-low and add 1 tablespoon butter. For scrambled: crack both eggs into a bowl, season with 1/4 tsp salt and 1/8 tsp pepper, whisk until combined, pour into skillet and cook gently, stirring with a spatula until just set but still moist, about 2–3 minutes. For fried eggs (over-easy/over-medium/over-hard/sunny-side up): melt butter in skillet over medium; crack eggs into the pan, reduce heat to medium-low. For sunny-side up, cook 2–3 minutes until whites set but yolks remain runny. For over-easy, cook until whites set, flip gently and cook 10–20 seconds more. For over-medium, cook 30–45 seconds after flipping. For over-hard, cook 1–2 minutes after flipping until yolk is fully set.

If the customer adds an extra egg, cook it same style alongside or in the same pan (adjust timing for crowding). Season to taste and transfer eggs to the plate with hash browns and meat.

Toast the bread slices in a toaster or under a broiler until golden (about 2–3 minutes depending on appliance).

Spread 1 tsp butter across the warm toast. Cut diagonally if desired and place on plate alongside eggs, hash browns and chosen breakfast meat.

Serve immediately while hot. Provide ketchup, hot sauce or butter as desired.