2 Eggs, Hashbrowns & Toast Recipe

Prep

Crack 2 large eggs into a small bowl. Add 1 tablespoon milk or cream, 1 tsp salt, and 1/4 tsp black pepper. Whisk briskly until homogenous and slightly frothy (about 15–20 seconds).

Cook

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. Pour the beaten eggs into the pan. Let eggs sit undisturbed for 10–15 seconds, then using a silicone spatula gently push cooked edges toward the center, tilting pan to let uncooked egg flow underneath. Repeat every 10–15 seconds until mostly set but still slightly glossy — about 1.5–3 minutes depending on heat. Remove from heat when just set (carryover will finish cooking).

Finish

Fold eggs onto themselves or slide onto plate. Sprinkle optional chopped chives on top and adjust seasoning if needed.

If using fresh potatoes (optional prep)

Peel (optional) and shred 1 medium potato. Rinse under cold water to remove starch and squeeze out excess moisture in a clean kitchen towel or paper towels until mostly dry. Proceed to pan step.

Heat pan

Place a large skillet (10–12 inch) over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon unsalted butter. Heat until butter foams and oil shimmers (about 1–2 minutes).

Cook hashbrowns

Spread 1.5 cups shredded potatoes evenly in the hot skillet into a single layer or slightly compacted layer. Press down gently with a spatula. Let cook undisturbed for 4–6 minutes until bottom is deep golden brown. Season the exposed top with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp onion powder (if using).

Flip and finish

Use a wide spatula to flip sections or invert onto a plate then slide back into pan to crisp the other side. Cook 3–5 more minutes until crisp and cooked through. If potatoes were crowded, work in batches to maintain crispness. Transfer to plate lined with paper towel to drain briefly.

Toast bread

While hashbrowns cook or eggs are finishing, place 2 slices of bread in a toaster or under a hot broiler and toast to desired color (about 1–3 minutes depending on appliance).

Butter and serve

Spread about 1 teaspoon butter on each hot slice so it melts into the toast. Cut on the diagonal if desired and serve immediately.

Arrange the scrambled eggs, a generous portion of hashbrowns, and the buttered toast on a plate. Serve hot with ketchup, hot sauce, or additional salt and pepper at the table as desired.