#4 Recipe

Prepare potatoes

If using fresh russets: grate potatoes, rinse under cold water until water runs clear, then squeeze out excess moisture using a clean kitchen towel or paper towels. If using frozen shredded hash browns, thaw and squeeze excess moisture if needed.

Heat a large 10–12-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When butter foams and oil shimmers, add the shredded potatoes in an even layer.

Press the potatoes down with a spatula into a compact layer. Let cook undisturbed 6–8 minutes until the bottom is deep golden brown and crisp. Season the top lightly with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper while cooking.

Flip the hash browns in sections or invert onto a plate and slide back into the pan to brown the other side. Cook an additional 5–7 minutes until crisp and cooked through. Transfer the finished hash browns to a warm plate and keep warm; wipe the skillet clean if needed.

In the same skillet over medium heat, add 1 tablespoon butter. Add the diced onion and cook, stirring occasionally, 4–5 minutes until soft and beginning to brown.

Add the bulk breakfast sausage to the skillet with the onions, breaking it up with a spoon. Cook 6–8 minutes, stirring and crumbling, until browned and cooked through (internal temp 160°F / 71°C for pork). Season with remaining 1/2 teaspoon kosher salt, remaining 1/2 teaspoon black pepper, and 1 teaspoon paprika if using. Taste and adjust seasoning.

Spoon the sausage and onion mixture over the warm hash browns, distributing evenly. Keep on low heat or cover to stay warm while you cook the eggs and toast.

Heat a small nonstick skillet over medium-low heat and add 1 teaspoon butter or oil. Crack 2 eggs into a small bowl then gently slide into the skillet (or crack directly into the pan).

For sunny-side-up: cook undisturbed 2.5–4 minutes until whites are set and yolks still runny; cover for 30–45 seconds if whites need finishing. For over-easy: cook 2–3 minutes until whites are set, flip carefully and cook 20–30 seconds more. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.

When eggs reach desired doneness, remove from pan and place on top of the sausage-topped hash browns.

Toast 2 slices of bread in a toaster or under a broiler until golden to your preference (about 2–3 minutes).

Spread 1 tablespoon butter over the hot toast and serve alongside the hash browns, sausage, and eggs.

Transfer hash browns topped with sausage and onions to a plate if not already. Place the two eggs on top or to the side. Add toast to the plate. Sprinkle chopped parsley over the top and serve hot with optional hot sauce or ketchup on the side.

Serve immediately.