Twin Cities Favorite Breakfast Recipe
Three eggs, our golden hashbrowns and toast, served with your choice of bacon, sausage links, sausage patties or thick center-cut ham.
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Ingredients
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Eggs
Hashbrowns
Toast
Meat Options
Method
Eggs
- 1
Cook the Eggs
In a non-stick skillet over medium heat, crack the 3 eggs into the skillet. Cook the eggs to your preference (scrambled, sunny-side up, or over-easy). Add salt and pepper to taste.
Hashbrowns
- 2
Prepare the Hashbrowns
Grate the 2 cups of potatoes using a box grater or food processor. Rinse the grated potatoes under cold water to remove excess starch, then drain and pat dry with paper towels.
- 3
Cook the Hashbrowns
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the grated potatoes to the skillet, spreading them out evenly. Season with 1 teaspoon of salt and 1 teaspoon of pepper. Cook for about 5-7 minutes on each side, or until golden brown and crispy.
Toast
- 4
Toast the Bread
Toast the 2 slices of bread using a toaster or on a skillet. For a richer flavor, spread 1 tablespoon of butter on one side of each slice of bread after toasting.
Meat Options
- 5
Cook the Meat
Choose your desired meat option. For bacon, cook 3 slices in a skillet over medium heat until crispy. For sausage links, cook 2 links in the same skillet until browned and cooked through. For sausage patties, cook 2 patties until browned on both sides. For ham, simply heat 2 slices in the skillet until warmed through.
