No.1 Recipe

Prepare potatoes

If using frozen shredded hashbrowns: squeeze out excess moisture with a clean kitchen towel or paper towels after thawing. If using fresh diced potatoes for American fries: parboil diced potatoes for 5 minutes, drain and pat dry.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the vegetable oil and allow it to warm until shimmering (about 1 minute).

Add the finely diced onion (if using) and sauté 1–2 minutes until translucent.

Add the hashbrowns or par-cooked diced potatoes in an even layer. Press down gently with a spatula. Reduce heat to medium and let cook undisturbed 4–6 minutes to develop a crisp golden crust.

Stir or flip sections, add the tablespoon of butter on top to help browning, then continue to cook, stirring occasionally, another 4–6 minutes until crisp and cooked through.

Season with paprika, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning as needed. Keep warm on the lowest heat while you cook the eggs and toast.

While the potatoes finish, heat a separate nonstick skillet over medium heat. Add 1 tablespoon butter and let it melt, swirling to coat the pan.

Crack the 2 eggs into a small bowl or ramekin (this helps ensure no shells and easier sliding into the pan). Season the eggs lightly with 1/4 tsp salt and a pinch of black pepper.

For fried (sunny-side or over-easy): gently slide the eggs into the skillet. For sunny-side up: cook undisturbed 2–3 minutes until whites are set but yolks are still runny. For over-easy: cook 2 minutes, gently flip with a spatula and cook 15–30 seconds more for a runny yolk. For over-medium/over-hard, cook longer to desired doneness.

For scrambled: crack eggs into a bowl, whisk until combined, pour into the melted butter, allow to set slightly then gently fold with a spatula until soft curds form, about 1–2 minutes. Remove from heat when slightly less done than desired; carryover heat will finish cooking.

Remove eggs from pan and place on a plate. Keep warm.

While eggs cook (or in a toaster), toast 2 slices of bread until golden to your liking. Spread each slice with about 1/2 tablespoon of softened butter immediately after toasting so it melts in.

Divide the cooked hashbrowns or American fries between plates. Place the eggs on top or alongside the potatoes. Add the buttered toast on the side.

Garnish with chopped parsley if desired and serve with ketchup or hot sauce on the side.