Two Eggs Any Style Recipe

Prepare potatoes

Peel the russet potato and grate it on the large holes of a box grater. Grate the quarter onion as well. Place grated potato and onion in a clean kitchen towel or cheesecloth, squeeze out as much liquid as possible (this removes starch and prevents sogginess).

Mix

Transfer the drained potato and onion to a bowl. Add 1 tsp flour, 1/2 tsp salt and 1/8 tsp pepper. Toss to combine into a slightly tacky mixture.

Pan-fry

Heat a heavy skillet over medium-high heat. Add 2 tbs vegetable oil and 1 tbs butter. When the fat is shimmering, add the grated potato mixture, pressing it into a compact 4- to 5-inch patty (or divide into two smaller patties if preferred). Cook without moving for 4–5 minutes until the bottom is deep golden brown and crisp.

Flip and finish

Slide a spatula under the patty and flip carefully. Cook the other side 3–4 minutes until golden and cooked through. Reduce heat to medium if browning too quickly. Transfer to a plate lined with paper towel and keep warm while you cook the eggs.

Choose style

Decide how you want the eggs: fried (sunny-side or over-easy), scrambled, or poached. The following instructions cover fried (sunny-side/over-easy) and scrambled. If poached is desired, use a separate shallow pan of simmering water and a teaspoon of vinegar.

Fried eggs (sunny-side / over-easy)

Heat a nonstick skillet over medium-low. Add 1 tbs butter and let it foam. Crack both eggs into a small bowl, then gently slide into the skillet. Season with 1/4 tsp salt and 1/8 tsp pepper. For sunny-side, cook 2–3 minutes until whites are set but yolks runny. For over-easy, cook 2 minutes, then carefully flip and cook 10–20 seconds more for a runny yolk or 30–45 seconds for a slightly firmer yolk. Remove to plate.

Scrambled eggs (alternative)

Crack eggs into a bowl, beat lightly with a fork until blended. Heat the skillet over low, melt 1 tbs butter until foamy. Pour eggs in and let them rest 10–15 seconds, then gently stir with a spatula, scraping the bottom as curds form. Cook to soft, slightly custardy curds, 1–2 minutes. Season with salt and pepper and remove from heat while slightly underdone, as they will continue to set.

While eggs are finishing, toast 2 slices of bread in a toaster or under a broiler until golden to your liking (about 2–3 minutes). Spread 1 tbs butter evenly across the hot toast.

On a plate, place the hash brown patty beside the toast. Slide the eggs onto the plate next to the hash browns. Sprinkle chopped chives over the eggs if using. Serve immediately with ketchup or hot sauce on the side.