Eggs, Any Style Recipe

Prepare potatoes

Grate the peeled potatoes using the large holes of a box grater. Place the grated potatoes in a fine-mesh sieve or clean kitchen towel and squeeze out as much moisture as possible. Removing moisture is key for crispness.

Once drained, transfer the grated potatoes to a bowl. Add the grated onion (if using), ½ tsp salt and 1/8 tsp pepper. Toss to combine. If the potatoes look very wet after squeezing, press them again in the towel to remove more liquid.

Heat a 10–12 inch nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil or clarified butter and let it shimmer but not smoke.

Add the grated potatoes, spreading them into an even ½-inch-thick layer. Press down gently with a spatula to form a compact cake. Cook undisturbed for 4–6 minutes, until the bottom is golden brown and releases easily. Reduce heat to medium if the edges begin to brown too quickly.

Flip the hash brown in sections (or invert onto a plate then slide back in) and cook the other side for 3–5 minutes until golden and crisp. Taste and adjust seasoning with a pinch more salt and pepper. Keep warm on a plate in a low oven (90–100°C / 200°F) while you cook the eggs.

Decide style: fried (sunny-side or over-easy), scrambled, or soft omelet. The instructions below cover each style; pick the one you want and follow its steps.

Fried eggs (sunny-side / over-easy)

Heat a 8–9 inch nonstick skillet over medium-low. Add 1 tsp butter and let it melt and foam. Crack the eggs into a small bowl to check for shells, then gently slide both eggs into the pan. Season with a pinch of salt and pepper. For sunny-side up: cook undisturbed 2–3 minutes until whites are set but yolks still runny. For over-easy: when whites are mostly set (about 2 minutes), gently flip each egg with a spatula and cook 10–20 seconds for a runny yolk. Transfer to plate.

Scrambled eggs

Crack the eggs into a bowl, add 1 tablespoon milk or cream, ¼ tsp salt and 1/8 tsp pepper, and whisk until homogenous and slightly frothy. Heat an 8–9 inch nonstick skillet over medium-low and add 1 tsp butter. Pour in eggs. Let them sit briefly until they begin to set at the edges (about 20–30 seconds), then gently push set edges toward the center with a silicone spatula, folding eggs until mostly set but still moist (1–2 minutes total). Remove from heat a touch early (carryover heat will finish them) and transfer to plate.

Soft omelet

Beat 2 eggs with 1 tbs milk, pinch salt and pepper. Warm 1 tsp butter in a nonstick skillet over medium-low. Pour eggs in and swirl to coat. As edges set, lift them with a spatula tilting pan to let uncooked eggs run under. When almost set but still slightly wet on top (about 1–2 minutes), fold the omelet in half and slide onto plate.

If cooking multiple orders, keep cooked eggs warm on a plate in a low oven (90–100°C / 200°F) until serving, but note runny yolks will firm over time.

While potatoes rest or eggs cook, toast 2 slices of bread in a toaster to desired darkness (about 2–4 minutes depending on toaster).

Spread 1 tablespoon butter over the hot toast so it melts in. Cut toast in half if desired and serve with eggs and hash browns.

On each plate arrange the hot hash brown (about 1 cup worth), place the eggs (fried, scrambled or omelet) beside or on top of the hash browns, and add the buttered toast. Garnish eggs with chopped chives or parsley and offer hot sauce or ketchup on the side.

Serve immediately while everything is hot and crisp.