Mini Hope Breakfast Recipe

Cook bacon first

Place a small nonstick or cast-iron skillet over medium heat. Lay the bacon slice in the cold pan and turn heat to medium. Cook for about 3–4 minutes per side, flipping occasionally, until it reaches desired crispness. For chewier bacon, cook 6–7 minutes total; for crispier bacon, 8–10 minutes total. Transfer bacon to a paper towel–lined plate to drain. Reserve 1/2 tsp of the bacon fat in the pan for additional flavor (optional); if there is a lot of fat, pour most off leaving just a thin coating.

Prepare and season

If using frozen hash browns, make sure they are fully thawed and pat dry with paper towels. If using fresh potato, grate and squeeze out excess moisture and pat dry. In a bowl, toss the shredded potatoes with salt, pepper, onion powder and paprika until evenly coated.

Cook hash browns

In a clean skillet (use the one used for bacon if you reserved a thin coating of fat; otherwise add 1 tbsp oil + 1 tsp butter) heat over medium-high until hot and shimmering. Add the shredded potatoes and press them into an even layer using a spatula. Let cook undisturbed for 3–5 minutes until the bottom is deeply golden and crisp. Flip in sections (or flip the whole cake if you’re confident) and cook another 3–4 minutes until crisp and cooked through. Adjust heat as needed to avoid burning. Transfer hash browns to a plate and keep warm.

Whisk egg

Crack the egg into a small bowl. Add 1 tsp milk or cream and a pinch of salt and pepper. Whisk vigorously for about 10–15 seconds until uniformly blended and slightly frothy—this yields tender scrambled eggs.

Scramble the egg

Wipe the skillet if needed and heat over medium-low. Add 1 tsp butter and let melt until foaming but not brown. Pour in the beaten egg. Let sit undisturbed for 10–15 seconds, then gently push the set edges toward the center with a flexible spatula, tilting the pan to let uncooked egg run to the edges. Continue folding every 10–15 seconds until the curds are soft and just set but still slightly glossy — about 1–1.5 minutes total. Remove from heat a moment before fully set as residual heat will finish cooking. Season to taste with a small pinch more salt and pepper if desired.

Toast and butter

While eggs are finishing (or in a toaster oven before), toast one slice of bread to desired darkness using a toaster or under a broiler. Immediately spread 1/2 tsp butter on the hot toast so it melts evenly.

Arrange the plate: place the scrambled egg, a serving of seasoned hash browns (about 1 cup cooked), the buttered toast slice, and the bacon slice on the plate. If desired, garnish hash browns with a sprinkle of paprika or chopped chives. Serve immediately while hot.