Two Eggs, Hashbrowns & Toast Recipe

Prepare potatoes

If using fresh russet potato: peel (optional) and coarsely grate. Place grated potato in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible (this helps crispness). If using thawed frozen shredded hashbrowns, squeeze any excess moisture with paper towels.

Heat pan

Place a 10–12 inch nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and let it heat until shimmering (about 1–2 minutes).

Form and cook hashbrowns

Spread the prepared shredded potatoes in an even layer in the skillet (about 1.5 cups total). Sprinkle 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon onion powder evenly over the potatoes. Press the potatoes down gently with a spatula to form a compact layer. Let cook undisturbed for 4–6 minutes until the bottom is golden brown and crisp.

Flip and finish

Add 1 tablespoon butter around the edges of the hashbrowns; after it melts, use the spatula to flip the hashbrown mass in sections (or invert onto a plate then slide back into the pan) and cook the other side 3–4 minutes until golden and cooked through. Adjust heat to prevent burning; reduce to medium if browning too quickly. Transfer to a warm plate and keep warm while you cook the eggs and toast.

Heat skillet for eggs

Wipe the skillet clean or use a separate small nonstick skillet. Place over medium heat and add 1 tablespoon butter. Let butter foam but not brown, about 30 seconds.

Cook eggs sunny-side up (option)

Crack 2 large eggs into the skillet, leaving space between them. Season with a pinch of salt and a grind of black pepper. Reduce heat to medium-low. Cook until whites are set but yolks still runny, about 3–4 minutes. If you prefer the tops cooked, cover the pan with a lid for the last 30–60 seconds or spoon some hot butter over the whites gently.

Cook eggs over-easy/medium/well (alternate)

For over-easy: once whites set, carefully flip each egg and cook 10–20 seconds for a runny yolk. For over-medium: flip and cook 30–45 seconds. For over-hard: cook 1–2 minutes until yolks are fully set. Season with remaining salt and pepper and sprinkle chopped fresh chives if using.

Keep warm or serve

When eggs are cooked to preference, slide them onto the plate with the hashbrowns. Wipe skillet if needed before toasting bread in the same pan if desired.

Toast bread

Toast 2 slices of bread in a toaster to desired darkness. Alternatively, heat the cleaned skillet over medium, add a little butter, and grill each slice 1–2 minutes per side until golden.

Butter and serve

Spread 1 tablespoon softened butter over the hot toast. Cut or serve whole alongside the eggs and hashbrowns.

On a plate, place the crispy hashbrowns, add the two eggs beside them, and set the buttered toast on the side. Optionally season eggs and hashbrowns with a little extra salt and pepper, and garnish with chopped chives. Serve immediately while hot.