Eggs and Hashbrowns

A delicious and satisfying breakfast dish featuring eggs and crispy hash browns.

Ingredients - Serves 2

Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
In a large bowl, combine the grated potatoes, chopped onion, salt, and pepper.
Heat 1 tablespoon of butter in a non-stick skillet over medium heat.
Add half of the potato mixture to the skillet and press it down with a spatula to form a flat layer.
Cook for 8-10 minutes, or until the bottom is golden brown and crispy.
Flip the hash brown patty and cook for another 8-10 minutes, or until the other side is golden brown and crispy.
Transfer the cooked hash brown patty to a plate and keep warm.
Repeat steps 3-7 with the remaining potato mixture.
In the same skillet, melt the remaining tablespoon of butter over medium heat.
Crack the eggs into the skillet and cook to your desired doneness (e.g., sunny-side-up, over-easy, etc.).
Season the eggs with salt and pepper.
Place a hash brown patty on each plate, top with a cooked egg, and sprinkle with shredded cheddar cheese and chopped green onions.
Serve hot and enjoy!