The Dude Recipe

If using fresh russet potatoes: grate and squeeze out excess moisture in a clean towel until mostly dry. If using thawed frozen hash browns, spread them in a bowl and fluff with a fork.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbs butter and 1 tbs vegetable oil and swirl to coat.

Add the 3 cups of hash browns in an even layer. Press down gently with a spatula to form a compact layer. Cook undisturbed for 6–8 minutes, until the bottom is deeply golden and crisp.

Season the exposed top with 1 tsp salt and 1/2 tsp black pepper. Carefully flip the hash browns in sections or invert onto a plate and slide back into the pan. Add remaining 1 tbs butter to the pan edges and cook 5–7 minutes until the second side is golden and the interior is cooked. Reduce heat if browning too fast. Keep warm in the skillet on very low heat while you prepare toppings.

While hash browns cook, heat a separate medium skillet over medium heat and add 1 tbs olive oil.

Add diced 1/2 cup onion and 1/2 cup green pepper. Cook 3–4 minutes, stirring occasionally, until softened and beginning to brown.

Add 1 cup sliced mushrooms. Cook another 4–5 minutes until mushrooms release moisture and start to brown. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Stir in the 1/2 cup diced tomato and cook 1 minute just to warm and combine. Remove from heat and set aside. (If you prefer less moisture on hash browns, briefly drain any excess liquid from the vegetables.)

Warm 1.5 cups pork green chili in a small saucepan over medium-low heat, stirring occasionally, until hot (about 5–7 minutes). If using canned chili that is mild, stir in 2 tbs diced green chiles to boost flavor. Taste and squeeze in 1/2 lime if desired to brighten flavors.

When hash browns are hot and crisp in the skillet, evenly spread the cooked vegetable mixture across the top of the hash browns.

Spoon the warmed pork green chili over the vegetables, spreading into an even layer.

Sprinkle 1 cup shredded sharp cheddar evenly over the chili. Cover the skillet with a lid or foil and reduce heat to low for 2–3 minutes, or until the cheese melts.

While the cheese melts, heat a small nonstick skillet over medium-low and add 1 tbs butter. Crack 2 large eggs and cook to your style: sunny-side up (cook until whites set, about 3–4 minutes), over-easy (cook 2–3 min then flip 15–30 sec), over-medium (flip and cook 45–60 sec), or scrambled (beat eggs with 1/4 tsp salt and 1/8 tsp pepper and cook, stirring, until just set). Season eggs with 1/4 tsp salt and 1/8 tsp black pepper.

If you prefer your eggs baked on top of the skillet, carefully create two shallow wells in the topping, crack eggs into wells, cover and cook on low until whites set (about 5–8 minutes depending on doneness).

Toast 2 slices of bread to your preference. Spread with 1 tbs butter while hot.

Using a spatula, transfer a generous portion of the loaded hash browns onto a plate. Top with the prepared eggs.

Garnish with chopped cilantro or green onion and add hot sauce or salsa if desired.