One Egg, Hashbrowns & Toast Recipe

Preheat and prepare

If using frozen hashbrowns, thaw slightly or separate any large clumps. If using fresh shredded potato, place in a clean kitchen towel and squeeze out excess moisture.

Heat a 8-10 inch nonstick or cast-iron skillet over medium-high heat. Add 1 teaspoon vegetable oil and swirl to coat the pan.

Add the 3/4 cup hashbrowns to the skillet, spreading into an even layer about 1/2-inch thick. Sprinkle with 1/8 teaspoon black pepper and 1/8 teaspoon salt (reserve remaining salt for egg/toast as desired).

Press down gently with a spatula and cook without stirring for 4–5 minutes, until the underside is golden brown and crisp.

Flip the hashbrowns in sections or turn over with the spatula. Cook another 3–4 minutes until browned and cooked through. If using onion or cheese, sprinkle the chopped onion on top after flipping and, if desired, sprinkle cheese in the final minute to melt.

Transfer the finished hashbrowns to a warm plate and keep warm while you cook the egg and toast. Wipe the skillet lightly with a paper towel if needed.

Reduce heat to medium-low and add 1/2 teaspoon butter to the same skillet. Once melted and foamy, crack the egg into a small bowl to check for shell fragments.

Gently slide the egg into the skillet. For sunny-side-up: cook 2–3 minutes until the white is set but yolk still runny; cover the pan with a lid for 30–45 seconds if the top needs setting. For over-easy: cook 2 minutes then gently flip and cook 15–30 seconds more. For over-hard: cook 3–4 minutes until yolk is firm.

Season the egg with the remaining 1/8 teaspoon salt and a pinch of black pepper. When cooked to desired doneness, use a spatula to transfer the egg to the plate with the hashbrowns.

While the egg is cooking (or in a toaster beforehand), toast 1 slice of bread to your preferred level of browning.

Spread 1 tablespoon butter on the hot toast so it melts and season with a very light sprinkle of salt if desired.

Cut the toast in half or serve whole alongside the egg and hashbrowns.

Arrange the plate with the hashbrowns, place the egg on or next to the hashbrowns, and add the buttered toast. Garnish with chopped parsley, additional black pepper, hot sauce, or extra cheese if using.

Serve immediately while hot.