If using fresh potatoes: peel and grate potatoes on coarse side of a box grater. Immediately place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible into the sink or a bowl. Transfer dried grated potatoes to a bowl. If using frozen, thaw and press out excess water with paper towels.

Mix & season

To the drained grated potatoes add grated onion, 1 egg, 1 tablespoon flour, 1/2 tsp kosher salt and 1/4 tsp black pepper. Mix until combined; the egg and flour will bind the shreds.

Pan-fry

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Press half of the potato mixture into the skillet to form a roughly 4–5 inch round patty, about 1/2 inch thick. Cook without disturbing for 4–5 minutes until the underside is deep golden brown. Carefully flip using a spatula and cook another 3–4 minutes until crisp and cooked through. Transfer to a warm plate and keep in a low oven (about 200°F/95°C) while you cook the remaining portion using the remaining tablespoon oil.

Eggs & Proteins

Cook protein (bacon, ham, or sausage)

Choose one protein: For bacon: place slices in a cold skillet and cook over medium heat, turning occasionally, until crisp and browned, 8–12 minutes. Drain on paper towels. For ham steak: heat 1 tsp oil in skillet over medium-high, cook ham 2–3 minutes per side until browned and heated through. For sausage links: add to a skillet, cook over medium heat turning often until browned and cooked through, about 8–10 minutes (internal 160°F/71°C). Keep warm.

Cook eggs — fried

For fried eggs: wipe skillet clean, add 1 tsp butter over medium-low heat. Crack eggs into a small bowl then gently slip into skillet. Sprinkle with a pinch of salt and pepper. Cook until whites are set, 2–3 minutes for sunny-side up. For over-easy, flip carefully and cook 15–30 seconds more.

Cook eggs — scrambled

For scrambled: crack 2 eggs into a bowl, add 1 tbs milk or water (optional), pinch of salt and pepper, whisk until pale. Heat 1 tsp butter in skillet over medium-low, pour in eggs and let set at the edges; stir gently with a spatula until soft curds form, remove from heat when slightly underdone; residual heat will finish them.

Cook eggs — poached

For poached: bring 3 inches of water and 1 tbs vinegar to a gentle simmer in a wide saucepan. Crack an egg into a small cup, create a gentle whirlpool, and slip egg into water. Cook 3–4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels; season with salt and pepper.

Toast & Finish

Toast bread

Toast 2 slices of bread to your preference in a toaster or in a skillet over medium heat with 1 tbs butter until golden on each side. Spread softened butter over toasted bread.

Plate & garnish

Arrange two eggs (prepared to preference), chosen protein (bacon, ham, or sausage), a portion of hash browns, and 2 slices of buttered toast on a plate. Add optional ketchup or hot sauce and sprinkle chopped chives or parsley over the eggs and hash browns. Serve immediately.