Classic Recipe

Cook bacon

If using bacon: place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook 6–10 minutes, turning occasionally, until crisped to your liking. Transfer to a paper-towel-lined plate to drain. Keep skillet drippings for hashbrowns if desired; otherwise wipe out and reserve 1 tsp oil for later.

Cook ham

If using ham steak: heat 1 tsp oil in a skillet over medium-high. Add ham slices and cook 1–2 minutes per side until warmed and lightly browned. Transfer to a plate and keep warm.

Cook sausage

If using breakfast sausage links: heat 1 tsp oil in a skillet over medium. Add sausages and cook 10–12 minutes, turning frequently, until browned and cooked through (internal temp 160°F / 71°C). Transfer to a plate and tent with foil.

Prepare potatoes: if using grated fresh potato, rinse in cold water, then squeeze out as much moisture as possible with a clean towel. If using thawed frozen hashbrowns, squeeze dry.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp vegetable oil and 1 tbsp butter and swirl to coat. When butter stops foaming, add the shredded potatoes in an even layer (spread to roughly 6–7 inch circle).

Press down lightly with a spatula and let cook undisturbed for 4–6 minutes until the underside is deeply golden and crisp. Season the top with 1/2 tsp salt and 1/8 tsp pepper while cooking.

Flip the hashbrown: either invert onto a plate then slide back into the skillet, or turn in sections. Cook 3–5 more minutes until the second side is crisp and potatoes are cooked through. Transfer to a plate and keep warm.

Heat a clean nonstick skillet over medium and add 1 tbs unsalted butter; swirl until melted and foaming but not browned.

Crack 2 eggs into a small bowl (or directly into the skillet) and gently pour into the pan. For sunny-side-up: cook 2–3 minutes until whites are set but yolks still runny; cover for 30–60 seconds for slightly firmer yolks. For over-easy: cook 2 minutes then gently flip and cook 10–20 seconds more. Season with 1/4 tsp salt and 1/8 tsp pepper.

Remove eggs to the plate with hashbrowns and keep warm.

Toast 2 slices of bread in a toaster to your desired doneness. Spread with butter while hot.

On a plate arrange: hashbrowns (about 1 cup), protein (3 pieces/slices or 3 sausage links), two eggs, and two slices of buttered toast. Garnish hashbrowns or eggs with chopped parsley if desired. Serve with ketchup and/or hot sauce on the side.

Estimated internal checks: ensure sausage reaches 160°F (71°C) if used. Serve immediately while hot.