With Meat Recipe

Take ingredients out so eggs are not ice-cold. If using a fresh potato for American fries, wash, peel if desired, and slice into 1/8"–1/4" rounds. If using frozen hashbrowns, keep them thawed slightly for even cooking. Preheat oven to 200°F (95°C) to keep finished items warm if desired.

Bacon

Place bacon strips in a cold skillet in a single layer. Turn heat to medium. Cook 4–6 minutes per side until crisp to your liking. Transfer to paper towels to drain and keep warm on the oven rack.

Sausage links

Place sausage in a cold skillet, add a splash of water (1–2 tbs), cover, and cook over medium heat, turning occasionally, until internal temperature reaches 160°F (71°C) and browned, about 10–12 minutes. Keep warm in the oven.

Canadian bacon / ham

Heat a nonstick skillet over medium-high heat with 1 tsp oil. Sear slices 1–2 minutes per side until warmed and lightly browned. Transfer to oven to keep warm.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs vegetable oil and 1 tbs butter. When butter stops foaming, add chopped onion (if using) and cook 1–2 minutes until translucent.

If using shredded hashbrowns: spread the cup of hashbrowns in an even layer in the skillet. Press down gently with a spatula. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika. Cook without stirring for 4–5 minutes until bottom is crisp and golden. Flip in sections (or flip the whole cake using a plate) and cook 3–4 more minutes until crisp and cooked through. If you prefer extra-crispy, cook another 1–2 minutes.

If using sliced potato (American fries): arrange slices in a single layer, allow space so slices can brown. Season with 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp paprika. Cook undisturbed 3–4 minutes to form a golden crust, then flip slices and continue cooking 3–4 minutes more until tender and browned. Stir occasionally toward the end to brown evenly.

Transfer finished potatoes to a plate and keep warm in the oven (200°F / 95°C) while you cook the eggs and toast.

Toast 2 slices of bread to your preferred level. Immediately spread 1 tbs softened butter over the hot toast so it soaks in. Keep warm in the oven if desired.

Reduce skillet heat to medium-low. Add 1 tbs butter and 1 tsp vegetable oil to the skillet and swirl to coat. Crack 2 eggs into a small bowl (one at a time) and slide into the pan.

For sunny-side up: cook gently, spooning hot fat over the egg whites occasionally, until whites are set but yolks still runny, about 3–4 minutes. For over-easy: once whites are set, carefully flip each egg and cook 20–30 seconds more. Season eggs with 1/4 tsp salt and a pinch of black pepper before or immediately after cooking.

Remove eggs to the plate with the potatoes and toast. Add cooked meat to the plate.

Arrange hashbrowns or American fries, eggs, toast, and chosen meat on a plate. Serve hot with ketchup, hot sauce, or steak sauce at the table if desired.