No. 1 Recipe

Cook potatoes

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons oil and let it warm until shimmering (about 1 minute). Add the 2 cups frozen hashbrowns or American fries in an even layer. Press down gently with a spatula. Let cook undisturbed for 4–5 minutes to develop a golden crust.

Use a spatula to turn or flip portions of the potatoes so more of the surface browns; cook another 4–6 minutes, stirring or flipping occasionally until potatoes are golden brown and cooked through. Total cook time ~8–12 minutes depending on thickness.

Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon paprika (if using). Taste and adjust seasoning. Keep warm on low heat or transfer to a plate and tent with foil while you cook the eggs and toast.

Prepare eggs

Decide how you want the eggs: fried (sunny-side or over-easy) or scrambled. For scrambled: crack 2 eggs into a bowl, add 1 tablespoon milk or water (optional), 1/4 teaspoon salt and 1/8 teaspoon pepper. Whisk until combined and slightly frothy. For fried: crack eggs into a small bowl, season each with a pinch of salt and pepper.

Cook eggs

Wipe the skillet from the potatoes if needed and reduce heat to medium. Add 1 tablespoon butter and swirl to coat. For scrambled: pour eggs into the skillet, let sit undisturbed for 10–15 seconds, then gently stir with a spatula, folding until curds form and eggs are just set but still moist, about 1–2 minutes. For fried sunny-side: add butter, tilt pan to coat, slip eggs into pan and cook until whites are set and yolks still runny, 2–3 minutes; for over-easy, cook 2 minutes then gently flip and cook 10–20 seconds more.

Remove eggs from the pan onto the plate with the potatoes, keeping warm.

Toast bread

While the eggs cook, toast 2 slices of bread in a toaster or in a skillet over medium heat until golden and crisp, about 2–3 minutes per side if using a pan. If using a toaster, toast to your preferred level.

Spread about 1 tablespoon butter across the warm toast and serve alongside eggs and hashbrowns.

Plate the cooked hashbrowns or fries, place the eggs on top or beside them, and add the buttered toast on the side. Garnish with an extra grind of black pepper or chopped fresh parsley if desired.

Serve immediately while hot.