The Village Special Recipe

If using fresh russet potato for hash browns, peel and grate, then squeeze out excess moisture using a clean kitchen towel; measure 1 cup. If using frozen, thaw and drain any excess liquid. Finely dice the onion if using. Preheat a large skillet over medium heat.

Make and cook hash browns

In a bowl, combine the shredded potato (or thawed frozen hash browns), diced onion, 1 tsp flour (if using), 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tablespoon oil or butter in the skillet over medium-high heat. Add the hash brown mixture and press into a flat round or small patties about 1/2" thick. Cook without disturbing for 4–5 minutes until deeply golden and crisp on the bottom. Flip and cook another 3–4 minutes until crisp and cooked through. Transfer to a warm plate and keep warm; wipe skillet if it has excess oil before cooking meat/eggs.

Cook bacon

If you selected bacon: add bacon strips to the preheated skillet over medium heat. Cook 3–5 minutes per side until browned and crisp to your liking. Transfer to paper towels to drain and keep warm.

Cook sausages

If you selected pork sausage links: add links to the skillet and cook over medium heat, turning occasionally, about 10–12 minutes until cooked through and browned. Reduce heat if they brown too quickly; keep warm when done.

Cook ham

If you selected ham slice: add a small pat of butter to the skillet and sear the ham slice 1–2 minutes per side until heated through and slightly caramelized. Keep warm.

Fry eggs (sunny-side up or over-easy)

Wipe the skillet clean of excess fat (leave about 1 tbs for cooking) and reduce heat to medium-low. Add 1 tbs oil or butter. Crack 2 eggs into a small bowl (one at a time) and gently slide into the skillet. Season with a pinch of salt and 1/8 tsp black pepper each (total 1 tsp salt and 1/4 tsp pepper used for both eggs). For sunny-side up: cook 2–3 minutes until whites set but yolks still runny. For over-easy: cook 2 minutes, gently flip and cook another 20–30 seconds. Remove to plate with meat and hash browns.

Alternative egg styles

Scrambled: whisk eggs with 1 tbs milk, salt and pepper; cook in butter over medium-low, stirring until just set (2–3 minutes). Poached: bring shallow pan of water to gentle simmer with a splash of vinegar and poach 3–4 minutes for runny yolks.

While eggs are cooking (or in a toaster), toast 2 slices of bread to desired doneness and spread butter. If serving a biscuit, warm a store-bought or pre-baked biscuit in the oven at 350°F (175°C) for 5–7 minutes or microwave for 20–30 seconds, then split and butter.

Assemble on a warm plate: place hash browns on one side, meat next to it, and the two eggs alongside. Add toast or buttered biscuit on the side. Garnish with chopped parsley if desired and serve with ketchup and hot sauce on the side. Serve immediately.