Target: 6 × 4 inches · landscape

Two-Egg Breakfast with Bacon, Toast, and Hash Browns

35 min · 2 plates

Ingredients

□ 10 oz refrigerated shredded hash brown potatoes

□ 4 slices thick-cut bacon

□ 4 large eggs

□ 4 slices sandwich bread

□ 3 tbsp unsalted butter, divided

□ 1 tbsp neutral oil

□ 1 tsp kosher salt, divided

□ 1/4 tsp black pepper, divided

□ 4 tbsp fruit jam

1. Dry and season 10 oz potatoes. Render 4 bacon slices in a cold skillet over medium-low for 8 to 10 minutes; retain 1 tbsp drippings.

2. Add 1 tbsp oil; spread potatoes in one layer and brown 5 minutes untouched. Turn in broad sections; crisp 4 to 5 minutes more.

3. Toast 4 bread slices with 2 tbsp butter. Cook 4 eggs fried or scrambled in the remaining 1 tbsp butter; season and finish to order.

4. Plate eggs, bacon, potatoes, and toast with 4 tbsp jam. Serve immediately while the eggs are hot and crisp edges remain.

Cook’s note: Keep the shreds spread out and undisturbed until the crust is deeply golden.