Lil' Down-home (brunch Only) Recipe

grate and dry

Peel and grate the russet potato using the large holes of a box grater. Place grated potato in a clean kitchen towel or several layers of paper towel and squeeze out as much moisture as possible (at least 1 minute of firm twisting). Removing moisture helps achieve crispness.

season

Transfer the dried grated potato to a bowl. If using, add the finely chopped onion. Season with 1/2 tsp salt and 1/4 tsp black pepper and toss to combine.

cook

Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Add 2 tbs vegetable oil and 1 tbs unsalted butter. When the butter stops foaming, spread the grated potato into an even 7–8 inch round in the skillet. Press gently with a spatula to compact. Cook without disturbing for 6–8 minutes until the bottom is deep golden brown and crispy.

flip and finish

Slide the hash brown onto a plate, cover with another plate and invert so the uncooked side is down in the pan. Add a splash (about 1/2 tbs) of oil or butter if the pan is dry. Cook another 5–6 minutes until the second side is golden and the center is cooked through. Transfer to a warm plate and keep warm while you finish the eggs and meat.

If you chose bacon: place strips in a cold skillet in a single layer and cook over medium heat, turning occasionally, until evenly browned and crisped to your liking, about 8–12 minutes. Transfer to a paper towel-lined plate to drain. If you chose sausages: heat a skillet over medium heat with 1 tbs oil, add sausages and cook, turning regularly, until browned and cooked through (internal temp 160°F/71°C) about 10–12 minutes. Keep warm.

Decide how you want the eggs (fried over-easy/over-medium, scrambled, or sunny-side). For fried: heat a nonstick skillet over medium-low, add 1 tbs butter and swirl. Crack eggs into a small bowl then gently slide into the pan. Sprinkle with 1/4 tsp salt and 1/8 tsp pepper. For sunny-side, cook undisturbed until whites set and yolks are still glossy, about 3–4 minutes. For over-easy/medium, cook until whites set, then carefully flip and cook 20–45 seconds more depending on desired doneness. For scrambled, whisk eggs with a pinch of salt, pour into the pan with melted butter, stir gently until soft curds form and eggs are cooked through, about 2–3 minutes.

Arrange the eggs, two or three strips of bacon (or two sausages), and a portion of hash browns on a plate. Sprinkle chopped parsley if using and serve with your chosen drink (hot coffee, orange juice, or milk). Offer hot sauce on the side.