Classic Breakfast Recipe

Prep eggs

Crack the eggs into a medium bowl. Add the milk, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 30 seconds).

Cook eggs

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, coating the pan. Pour in the egg mixture. Let eggs sit undisturbed for about 20 seconds, then with a silicone spatula gently push eggs from the edges toward the center in slow folds. Continue folding every 10–15 seconds until eggs are softly set but still slightly glossy, about 2–3 minutes total. Remove from heat just before fully set (residual heat will finish them). Taste and adjust salt and pepper as needed.

Pan-fry bacon

Place a large skillet over medium heat. Lay 6 bacon slices in a single layer (no need to preheat oil). Cook, turning occasionally, until bacon is browned and crisp to your preference, 6–10 minutes. Transfer to a paper towel–lined plate to drain, reserving 1–2 tablespoons of bacon fat in the pan for hash browns (optional).

Prepare potatoes

After grating the potatoes, place them in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible (important for crispiness). Transfer the dried grated potatoes to a bowl and add the grated half onion, 2 tablespoons flour, 1 tsp salt, and 1/2 tsp black pepper. Mix until combined.

Form cakes

Divide the potato mixture into four even portions and shape each into a compact patty about 1/2-inch thick.

Pan-fry hash browns

In a large skillet over medium-high heat, add 3 tablespoons vegetable oil and 1 tablespoon butter (or 2–3 tbsp bacon fat if reserved). When mixture is shimmering and the butter stops foaming, add the patties without overcrowding (work in batches if necessary). Press each patty gently with a spatula. Cook until deep golden brown and crisp on the bottom, 4–5 minutes. Flip carefully and cook the other side 3–4 minutes until crisp and cooked through. Transfer to a wire rack or paper towels and keep warm in a low oven (200°F / 95°C) while finishing remaining patties.

Toast bread

Toast 4 slices of bread in a toaster or under a broiler until golden to your liking. Spread each slice with about 1/2 tablespoon unsalted butter while hot so it melts into the toast.

Plate and finish

Divide the scrambled eggs among plates, add two slices of bacon per plate, place two hash brown patties alongside, and serve the toast. Sprinkle chopped fresh chives over the eggs or hash browns if using. Serve immediately while hot.