Eye Opener Recipe

Prepare and toast the English muffins

Split the English muffins and toast them in a toaster or under a broiler until golden and crisp, about 2–4 minutes. Spread 1/2 tbsp butter on each toasted half while hot.

Cook eggs

Heat 1 tsp oil in a nonstick skillet over medium heat. Crack 2 eggs into a small bowl and season with 1/2 tsp salt and 1/2 tsp black pepper. For fried eggs: gently slide eggs into the skillet and cook until whites are set and edges are crisp, about 2–3 minutes for sunny-side up (cover for 30–45 seconds for slightly set yolks). For over-easy: cook 2–3 minutes then flip and cook 20–30 seconds more. For scrambled: whisk eggs first and cook, stirring, until softly set, about 2–3 minutes. Remove eggs to a plate.

Assemble the sandwich

Place one cooked egg on each buttered English muffin half. Sprinkle 0.5 oz shredded cheddar over each egg; if you prefer melted cheese, place assembled halves briefly under a broiler (30–60 seconds) or cover in the skillet until cheese melts. Close sandwiches if serving as a sandwich or serve open-faced.

Finish and serve

Season assembled muffins with a small pinch of salt and pepper to taste and garnish with chopped chives or parsley if using. Add a few drops of hot sauce or serve ketchup on the side.

Prepare potatoes

Grate the peeled russet potato using the large holes of a box grater. Place grated potato in a clean kitchen towel or paper towels and squeeze out as much moisture as possible (this step is crucial for crispiness).

Mix and season

Transfer the dried grated potato to a bowl and mix in the grated onion (if using), 1/2 tsp salt, and 1/4 tsp black pepper until evenly combined.

Cook hash browns

Heat 1 tbsp oil and 1 tbsp butter in a nonstick or cast-iron skillet over medium-high heat until butter foams and oil shimmers. Add the grated potato in an even layer, pressing down with a spatula to compact (makes about a 6–7 inch patty). Cook undisturbed until the bottom is deep golden brown and crisp, about 6–8 minutes. Flip in sections or as a whole using the spatula and cook the other side until golden, about 4–6 minutes. If browns are getting too dark before cooked through, reduce heat to medium and cover briefly for 1–2 minutes to finish cooking.

Drain and season

Transfer cooked hash browns to a plate lined with paper towels to drain excess oil. Taste and adjust seasoning with additional salt and pepper if needed.

Serve

Serve hot alongside the assembled English muffin(s).

Sprinkle chopped chives or parsley over the sandwiches and hash browns, and provide hot sauce or ketchup at the table.