• 2 eggs
  • 4 slices of bacon
  • 3 medium sized russet potatoes
  • 1/2 yellow onion
  • garlic powder
  • salt and pepper
  • 2 slices of your favorite toast


  1. Peel your potatoes. Using a large grater, grate your potatoes into a large bowl.
  2. Squeeze all the liquid out of your grated potatoes. A cheese cloth will really help with this. I don’t have one but made it work. The more liquid you get out, the crispier your hashbrown will be.
  3. Grate 1/2 a yellow onion and add to the grated potato mixture. Season with salt, pepper and garlic powder and mix together.
  4. Next, add 4 slices of bacon into a non-stick skillet. You don’t need to oil the pan, the bacon will create its own grease. Cook bacon to desired crispiness. Spoon bacon out of pan and on a plate
  5. Next, you are going to use the same pan you cooked your bacon in for the hashbrowns. There should be a good amount of bacon fat in the pan. Carefully add the grated potato and onion mixture into the pan and form into a large patty. Cook until the bottom forms a crust, probably around 5 mins. Flip the hashbrown and continue to cook until the other side is browned and crispy as well.
  6. As you are cooking your hashbrown, you can also crack 2 eggs in the same pan (as long as it still has enough bacon fat!) I cooked mine overeasy, but you could do a classic fried egg as well.
  7. Serve the eggs and hashbrown with your bacon. Add some toast if you’re super hungry (I usually am). Enjoy!
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