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Ingredients
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Hash Browns
Eggs
Toast
To Finish (optional)
Method
Hash Browns
Remove moisture
Place the grated potato (and onion) into a clean kitchen towel or multiple layers of paper towel. Twist and squeeze firmly over the sink to remove as much liquid as possible — at least 1–2 minutes. Removing moisture yields crispier hash browns.
Season and form
Transfer the dried grated potato to a bowl. Stir in 1 tsp salt and 1 tsp black pepper until combined. Divide into two equal portions and press each portion into a loose patty about 1/2 inch thick.
Cook
Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs vegetable oil and 1/2 tbs butter (reserve remaining oil/butter). When the fat shimmers, add the hash brown patties (work in batches if needed). Press down lightly with a spatula. Cook undisturbed for 4–5 minutes until deep golden brown on the bottom. Flip and add remaining 1 tbs oil and 1/2 tbs butter around the edge, then cook another 4–5 minutes until the second side is golden and the center is cooked through. Adjust heat to avoid burning; lower to medium if browning too quickly.
Keep warm
Transfer cooked hash browns to a baking sheet in a low oven (around 200°F / 95°C) to keep warm while you make eggs and toast.
Eggs
Heat pan
Use a separate skillet or clean the hash brown pan and return to medium-low heat. Add 1 tbs unsalted butter and let it melt and foam but not brown.
Cook eggs (two-egg style, scrambled or fried)
For fried eggs: crack each egg into the pan, season with 1/8 tsp black pepper and 1/8 tsp salt (half of the listed amounts), cook until whites are set and edges crisp, about 2–3 minutes, then cover the pan for 30–45 seconds for slightly runny yolks or longer for firm yolks. For scrambled eggs: whisk the two eggs with 1/8 tsp salt and a pinch of pepper, pour into the pan, let set for 10–15 seconds, then gently push and fold until softly set, about 1–2 minutes. Remove from heat just before they are fully firm—the residual heat will finish them.
Plate
Transfer eggs to the plate alongside the kept-warm hash browns.
Toast
While eggs are cooking or when the hash browns go into the oven to keep warm, toast the 2 slices of bread in a toaster or in a skillet over medium heat until golden and crisp, about 2–3 minutes per side if using a skillet. Spread 1 tbs butter over the hot toast so it melts. Optionally cut toast in half and place on the plate.