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

A coordinated skillet and toaster timeline brings crisp bacon, browned shredded potatoes, cooked-to-order eggs, buttered toast, and jam to the table hot.

35 min

2 plates

Two fried eggs, crisp bacon, browned shredded potatoes, buttered toast, and jam fill a classic diner breakfast plate.

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

Equipment

Large skillet or griddle · Toaster

Protect the potato crust

Dry shreds and a single loose layer help the potatoes brown evenly instead of steaming.

Finish eggs last

Choose fried or scrambled eggs, then plate and serve promptly while the toast stays warm.

Prep and render

01. Press moisture from 10 oz potatoes and season with 1/2 tsp salt and 1/8 tsp pepper so they can brown rather than steam.

02. Render 4 bacon slices in a cold skillet over medium-low for 8 to 10 minutes, turning until crisp; retain 1 tbsp drippings.

Brown the potatoes

03. Add 1 tbsp oil to the drippings, spread potatoes in one loose layer, and leave untouched for 5 minutes.

04. Turn in broad sections and cook 4 to 5 minutes more, until both faces are crisp and the middle is hot.

Toast and cook eggs

05. Toast 4 bread slices during the potatoes' final minutes and spread with 2 tbsp butter while warm.

06. Move potatoes to plates; melt the remaining 1 tbsp butter and cook 4 eggs fried for 2 to 3 minutes before flipping, or stir gently for soft scrambled curds.

Plate and serve

07. Arrange eggs with bacon and hash browns, then serve toast with 4 tbsp jam on the side.

08. Bring the plates to the table at once to preserve the eggs' warmth and the crisp toast and potatoes.