Big Country Recipe

Overview

Serves 1. Prep all ingredients before cooking. Use medium-high heat for hash browns and bacon/sausage; medium-low for eggs. Total time includes cooking and toast.

Heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. When oil is shimmering, spread 1 cup of thawed shredded hash browns in an even layer. Press down gently with a spatula to form a compact cake.

Season the top with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook undisturbed for 4–5 minutes until the underside is golden brown and crisp.

Flip the hash brown carefully (use two spatulas if needed) and cook 3–4 more minutes until the second side is golden and the center is cooked through. Transfer to a plate and keep warm. Wipe skillet if needed before cooking bacon/sausage or eggs.

If using bacon: In a cold skillet, arrange 3 strips of bacon without overlapping. Cook over medium heat, turning occasionally, for 8–10 minutes until crispy (or to desired doneness). Transfer to a paper-towel-lined plate.

If using sausage links: Heat 1 teaspoon oil in a skillet over medium heat. Add 2 breakfast sausage links and cook, turning frequently, for 10–12 minutes until browned on all sides and cooked through (internal temperature 160°F / 71°C). Transfer to a plate and keep warm.

Decide on egg style (any style):

Fried (Sunny-Side Up or Over-Easy/Medium/Hard)

Heat 1 tablespoon butter in a nonstick skillet over medium-low heat until foaming. Crack 3 eggs into the skillet, spacing them slightly. Season with 1/8 teaspoon salt and a pinch of black pepper. For sunny-side up: cook 2–3 minutes until whites are set but yolks jiggly. For over-easy/medium/hard: once whites are set, gently flip each egg and cook 15–30 seconds for over-easy, 45–60 seconds for over-medium, or 2–3 minutes for over-hard.

Scrambled

Crack 3 eggs into a bowl, beat until combined with 1 tablespoon butter and 1/8 teaspoon salt. Heat a nonstick skillet over medium-low, add the egg mixture, let set briefly, then stir gently until soft curds form and eggs are just set, about 3–4 minutes.

Poached

Bring a small pot of water to a gentle simmer with a splash of vinegar (optional). Create a gentle whirlpool and crack each egg into a small bowl, then lower into water one at a time. Poach for 3–4 minutes for runny yolks or 5 minutes for firmer yolks. Remove with a slotted spoon and drain on paper towels.

While eggs are cooking, toast 2 slices of bread in a toaster or under a broiler until golden, about 2–3 minutes. Spread 1 tablespoon softened butter on the hot toast and cut diagonally if desired.

Arrange the hash brown, bacon or sausage, and toast on a plate. Place the eggs on the plate or on top of the hash brown if desired. Garnish with chopped parsley and serve ketchup or hot sauce to taste.

Serve immediately while hot.