The Ultimate Classic Breakfast

Ingredients

 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 Eggs

In a bowl, beat eggs with milk (if using), salt, and pepper.
Heat butter in a nonstick skillet over medium-low heat.
Pour in eggs and stir gently with a spatula, cooking low and slow until softly set.
Remove from heat just before fully cooked (they’ll finish with residual heat).

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