Eggs and hashbrowns


eggs done

Hashbrowns and eggs, a simple breakfast, but hearty, and delicious when done properly. I prefer to use my cast iron skillet personally, I think it adds to the crunch of the hashbrowns, and the extra flavors in a well seasoned skillet are on a whole other level.

I still haven’t managed to do eggs over easy in this setup, but scrambled and of course sunny side up are quick and easy.


  • 1 pound of frozen shredded potatoes
  • 4 eggs
  • 2 tbsp fat; oil, butter, bacon grease etc.


  1. Preheat the skillet on medium, add your fat, and coat the bottom of the panpotatoes raw
  2. When the oil is shimmering, add the potatoes
  3. Let cook. My directions said 4 to 6 minutes a side, but it was closer to 10 for the crisp on the bottom, then flip and let the other side cook. This should take less timepotatoes eggs
  4. When the potatoes are at your desired doneness, make a path between them like so.
  5. If needed, add a little bit of oil to the middle, but you probably won’t need it. Crack your eggs and add them into the trough.
  6. Add salt and pepper to taste, then cover with foil. After 3 to 4 minutes, you will have perfectly sunny side up eggs, for a firmer yolk, 5 minutes.
  7. Finally, plate, serve and enjoy.


  • Scrambled eggs has a tendency to run, pour them in slowly, and they’ll start to cook on the edges enough to keep them in place.
  • If you’re cooking bacon or sausage for breakfast, just use the grease left from that. I render my fats after I cook, posts to follow, and use that when I’m not cooking meat.

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