“un” Traditional Recipe

Prepare and rinse

Peel the potato (or leave the skin on if preferred) and grate it coarsely using a box grater or the large holes of a food processor. Finely grate the 1/4 yellow onion as well. Place grated potato in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible (this step ensures crispy hash browns).

Season and form

Transfer the drained potato and grated onion to a bowl. Add 3/4 tsp salt and 1/2 tsp black pepper; toss to combine. Break into a loose patty or keep as separate small rounds depending on preferred size (for two servings make two 3–4 inch patties or one larger mound per person).

Cook

Heat a 10-12 inch skillet over medium-high heat. Add 2 tbsp vegetable oil and 1 tbsp butter and let the butter foam. Add the potato mixture, pressing gently into an even layer or patties. Do not overcrowd the pan. Cook undisturbed until the underside is deep golden brown and crisp, about 6–8 minutes. Flip carefully (use a spatula or invert onto a plate and slide back in) and cook the other side until golden and cooked through, another 5–6 minutes. Transfer to a warm plate and keep in a low oven (about 200°F / 95°C) while you finish other components.

Prepare sausage

If using links, slice the reindeer or andouille into 1/4-inch coins or 1/2-inch diagonal slices. Pat lightly dry with a paper towel.

Sear and season

In a separate skillet over medium-high heat, add 1 tsp olive oil. When shimmering, add the sausage slices in a single layer. If using reindeer sausage and you want more smoke, sprinkle 1/2 tsp paprika; if you want extra heat with either variety, sprinkle 1/4 tsp cayenne. Sear without moving for 2–3 minutes until edges brown, then stir and cook another 1–2 minutes until heated through and crisp at the edges. Reduce heat to low to keep warm, or transfer to the warm oven alongside the hash browns.

Whisk

Crack 4 large eggs into a medium bowl, add 2 tbsp whole milk, 1 tsp salt, and 1/2 tsp black pepper. Whisk until just combined and slightly frothy. Stir in chopped chives if using.

Cook

Wipe a nonstick skillet clean and melt 1 tbsp unsalted butter over medium-low heat. Pour in the egg mixture. For soft scrambled eggs, let eggs sit undisturbed for 10–15 seconds until edges just set, then use a silicone spatula to gently push curds from the edges to the center, forming large soft curds. Continue folding slowly until eggs are mostly set but still slightly creamy, about 2–3 minutes total. Remove from heat (eggs will continue to cook). For fried eggs instead, heat 1 tbsp butter over medium, crack eggs into pan, cook to desired doneness (sunny-side up 2–3 minutes, or flip for over-easy 30–45 seconds). Keep warm in oven if needed.

Toast bread

Toast 2 thick slices of bread in a toaster or in a skillet over medium heat until golden and crisp, about 2–3 minutes per side if pan-toasting. Immediately spread 1 tsp butter on each slice so it melts in.

Place hash browns on each plate (one ample patty or split if you made a larger one). Arrange the sliced reindeer or andouille alongside or atop the hash browns. Add the scrambled or fried eggs next to the sausage and hash. Place the buttered toast on the side, leaning against the hash if desired.

Garnish with remaining chopped chives or parsley and serve with hot sauce or ketchup on the side. Serve immediately while everything is hot and crisp.