For the Bacon:
6–8 slices of thick-cut bacon
For the Scrambled Eggs:
6 large eggs
¼ cup milk or cream (optional, for fluffiness)
Salt and black pepper, to taste
1 tbsp butter
For the Hash Browns:
2 medium russet potatoes, peeled and grated
Salt and pepper, to taste
2–3 tbsp oil or butter
Optional: onion or garlic powder, paprika, fresh herbs
For the Toast:
4 slices of your favorite bread (white, sourdough, whole wheat, etc.)
Butter (for spreading)
Optional Sides:
Fresh fruit, sausage links or patties, avocado slices, jam/jelly
Instructions
1.
Cook the Bacon
Heat a skillet over medium heat.
Lay bacon slices in the pan and cook until crispy, flipping as needed (8–12 mins).
Transfer to a paper towel-lined plate.
Tip: Save a little bacon fat to cook the hash browns or eggs for added flavor.
2.
Make the Hash Browns
Rinse the grated potatoes in cold water to remove excess starch, then squeeze dry with a clean towel.
Heat oil or butter in a skillet over medium-high heat.
Add the potatoes in a flat layer, season with salt and pepper, and press down with a spatula.
Cook undisturbed for 5–6 minutes until golden, then flip and cook the other side for 4–5 minutes.
Optional: Stir in onions or seasonings before the flip.
3.
Scramble the Egg
