Hash Browns, 2 Eggs, And Toast Recipe

Prepare potatoes

Peel the russet potato (or leave skin on if preferred). Using a box grater, grate the potato on the medium side. You should have about 1.5 cups loosely packed grated potato.

Place the grated potato in a clean kitchen towel or several layers of paper towels. Squeeze and twist firmly to remove as much moisture as possible (this step is important for crispness). Transfer the dried grated potato to a bowl.

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

Cook hash browns

Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. Once the butter has melted and is sizzling but not burned, spread the grated potato into an even 1/2-inch-thick layer in the skillet. Press gently with a spatula to compact.

Cook undisturbed for 4–6 minutes until the underside is golden brown and crisp. Use a spatula to flip the hash browns in sections (or invert onto a plate and slide back into the pan) and cook another 3–4 minutes until the other side is golden and cooked through. If browning too quickly, reduce heat to medium. Transfer cooked hash browns to a warm plate and keep warm while you cook eggs and toast.

Choose egg style

This recipe assumes pan-fried (sunny-side up or over-easy). If you prefer scrambled, fold the eggs with a fork and follow the scrambled instructions below.

Pan-fried (sunny-side or over-easy)

Use the same skillet or a separate 8-inch nonstick skillet. Heat over medium and add 1 tsp butter. When melted and foaming, crack both eggs into the pan. Season with 1/8 tsp salt and a pinch of black pepper. For sunny-side up: cook gently until whites are set but yolks remain runny, about 2–3 minutes. For over-easy: once whites are mostly set, gently flip each egg with a spatula and cook 15–30 seconds more for a runny yolk.

Scrambled alternative

Whisk the 2 eggs with a pinch of salt and pepper. Melt 1 tsp butter in a nonstick skillet over medium-low, add eggs, let set briefly then stir slowly until soft curds form, 1–2 minutes. Remove from heat while still slightly moist; they will finish cooking from residual heat.

Remove eggs to the plate with the hash browns. Wipe out pan and use it to toast bread if you like a buttered, griddle-toasted finish.

Toast 2 slices of bread in a toaster to desired doneness, or heat a skillet over medium, spread 1/2 tbsp butter on each slice and toast 1–2 minutes per side until golden.

Spread the remaining butter (about 1/2 tbsp if you used some for pan) on the hot toast. Keep warm.

Arrange hash browns, eggs, and toast on a plate. Garnish with chopped chives or parsley and serve ketchup or hot sauce on the side. Enjoy immediately while hot.