American Breakfast Plate

Step 1

Peel and shred the russet potatoes using a box grater or food processor. Squeeze excess moisture using a clean kitchen towel.

Step 2

Crack eggs into a small bowl and whisk together with milk, salt, and pepper.

Step 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.

Step 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.

Step 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.

Step 6

Divide hash browns, scrambled eggs, and bacon between two plates. Serve immediately with toast or English muffins.