Classic Country Breakfast Plate

Ingredients

• 6 strips bacon strips
• 2 cups frozen hash browns (shredded)
• 4 large eggs
• 2 tbsp butter
• ½ cup cheddar cheese, shredded
• 1 pinch salt and pepper to taste
• 1 tbsp fresh chives or green onions, chopped (optional)

Instructions

1. 1

   Lay bacon strips in a cold skillet. Turn heat to medium and cook until edges curl and surface looks deep golden, ~8 minutes.

2. 2

   Transfer bacon to a paper towel. Pour off all but 1 tbsp bacon fat from the skillet.

3. 3

   Add hash browns to the same skillet. Press down with a spatula and cook without stirring until the bottom is golden brown, ~5 minutes.

4. 4

   Flip hash browns in sections. Cook another 3 minutes until the other side is crispy. Season with salt and pepper.

5. 5

   Slide hash browns to the edge of the skillet. Add 1 tbsp butter to the center.

6. 6

   Crack eggs into a bowl and whisk with a fork until yolks and whites are combined and no streaks remain.

7. 7

   Pour eggs into the buttered side of the skillet. Let sit 10 seconds, then push eggs toward center with a spatula, tilting skillet so raw egg flows to edges.

8. 8

   When eggs look mostly set but still slightly wet on top, sprinkle cheese over and fold gently. Cook 30 more seconds until cheese melts.

9. 9

   Break bacon into pieces. Divide eggs, hash browns, and bacon between two plates.

10. 10

    Garnish with chives if using. Serve hot.

Tools you’ll need

• 12-inch skillet (cast iron preferred)
• paper towels
• bowl
• fork
• spatula

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