Southern Breakfast Bowl Recipe

Cook hashbrowns

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add neutral oil and butter; once butter foams, add thawed shredded hashbrowns in an even layer. Press down lightly with a spatula.

Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika (if using). Cook undisturbed for 4–6 minutes until the bottom is deeply golden and crisp.

Flip sections (or stir and press again) and continue cooking another 4–6 minutes until crisp and cooked through. Reduce heat to low and keep warm in the pan while preparing eggs and protein.

Scramble or fry eggs (customer preference implied — here are scrambled instructions)

In a small bowl, whisk 2 large eggs with 2 tsp milk, 1/8 tsp salt, and a pinch (1/16 tsp) black pepper until combined and slightly frothy.

Wipe a separate nonstick skillet with a little butter and heat over medium-low. Add the eggs and gently stir with a silicone spatula, pulling curds from the edges toward the center. Cook slowly until soft-set but still slightly creamy, about 2–3 minutes. Remove from heat.

Sprinkle 1/2 cup grated sharp cheddar over the hot eggs and fold gently so cheese melts into the eggs. Keep warm.

Applewood smoked bacon

If using bacon: cook 3 slices in a separate skillet over medium heat until crisp, 6–8 minutes, flipping occasionally. Drain on paper towels and chop into bite-sized pieces. Reheat briefly in the skillet with the hashbrowns for 30 seconds to integrate flavors, if desired.

Conecuh sausage

If using Conecuh-style sausage: slice or crumble 3 oz cooked sausage. Reheat in a skillet over medium for 1–2 minutes until warmed and slightly browned. Stir into hashbrowns or place on top of the eggs.

Fried chicken (sliced)

If using fried chicken: warm 3 oz sliced boneless fried chicken in a 350°F oven for 5–7 minutes or in a skillet for 1–2 minutes until heated through; slice into strips and set aside.

Ribeye upgrade (+$2)

If using ribeye: cook a 4 oz portion to medium-rare/medium (about 3–4 minutes per side depending on thickness) in a hot skillet with 1 tsp oil. Rest 5 minutes, then slice thinly against the grain. Season lightly with salt and pepper.

Divide the crispy hashbrowns between two bowls (about 1 cup hashbrowns per serving). Top each portion with the cheesy scrambled eggs, distributing evenly (1 egg per serving).

Arrange your chosen protein on top of each bowl (for bacon, sprinkle chopped pieces; for sausage or chicken, place slices; for ribeye, fan slices across the eggs).

Finish each bowl with a sprinkle of remaining cheddar if desired, 1 tbsp sliced green onions, a drizzle of hot sauce or a few drops of pepper vinegar to taste, and a pinch of chopped parsley.

Serve immediately while hot.