American Breakfast Plate
A classic full breakfast featuring crispy bacon, fluffy scrambled eggs, and golden hash browns. Perfect for a hearty weekend morning meal that satisfies everyone at the table.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 22g
Ingredients
- 6 strips bacon strips
- 4 whole large eggs
- 2 medium russet potatoes, shredded
- 3 tablespoons butter
- 2 tablespoons whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Peel and shred the russet potatoes using a box grater or food processor. Squeeze excess moisture using a clean kitchen towel.
- 2
Crack eggs into a small bowl and whisk together with milk, salt, and pepper.
- 3
Heat a 12-inch cast iron skillet over medium-high heat. Add bacon strips and cook until crispy, about 8 minutes. Transfer to a paper towel-lined plate and chop coarsely.
- 4
Pour off all but 1 tablespoon of bacon fat. Add shredded potatoes, season with salt and pepper, and press gently. Cook undisturbed for 5 minutes until golden, then stir and cook another 3 minutes until crispy.
- 5
Push hash browns to the side of the skillet. Add 1 tablespoon butter to the empty space. Pour in egg mixture and scramble gently until soft curds form, about 3 minutes. Stir in chopped bacon.
- 6
Divide hash browns, scrambled eggs, and bacon between two plates. Serve immediately with toast or English muffins.
Tools you’ll need
- 12-inch cast iron skillet
- box grater or food processor
- small mixing bowl
- whisk
- clean kitchen towel
- paper towel-lined plate
- spatula
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