Traditional Recipe

Prepare hash browns

If using fresh potato: peel (optional) and coarsely shred one medium potato, then squeeze out as much liquid as possible using a clean kitchen towel. If using frozen, thaw slightly and pat dry with paper towels.

Heat a 10- or 12-inch nonstick or cast-iron skillet over medium-high heat. Add 1/2 tbs vegetable oil and 1/2 tbs butter; swirl until butter melts and begins to foam.

Spread the shredded potatoes in an even layer in the skillet, pressing down lightly with a spatula. Season the top with half of the salt and half of the pepper (about 1/4 tsp salt and a pinch of pepper). Reduce heat to medium.

Let cook undisturbed for 4–6 minutes until the bottom is deeply golden and crisp. Flip in sections (or invert onto a plate and slide back into the pan) and cook another 3–5 minutes until the other side is golden and potatoes are cooked through. Transfer to a warm plate and keep warm while cooking bacon/eggs.

In a separate skillet over medium heat, add the bacon strips in a single layer (or sausage links). Cook bacon 4–6 minutes per side until crisp to your liking, turning occasionally. For sausage links, cook 10–12 minutes turning to brown evenly and ensure internal temperature reaches 160°F (71°C).

Transfer cooked bacon or sausage to a plate lined with paper towels to drain. Keep warm.

Lower heat to medium-low and wipe the egg skillet clean if needed. Add remaining 1/2 tbs butter and let it melt, coating the pan.

Crack the eggs into the skillet. For sunny-side-up: cook gently until whites are set but yolks remain runny, about 2–3 minutes; cover for 30–60 seconds if you prefer the whites fully set on top. For over-easy: cook until whites set, then gently flip and cook 15–30 seconds more. For scrambled: whisk eggs with a pinch of salt and pepper, pour into skillet and stir slowly until custardy, about 1–2 minutes.

Season eggs with remaining salt and pepper to taste and remove from pan when cooked to desired doneness.

While eggs cook (or earlier), toast the bread in a toaster or in a dry skillet over medium heat until golden, 2–3 minutes per side if pan-toasting.

Spread butter on the hot toast and cut in half if desired.

Assemble the plate: place hash browns, bacon or sausage, eggs, and toast. Serve ketchup on the side and enjoy immediately.