|500 g||russet potatoes|
|60 ml||vegetable oil|
|20 g||chives for garnish|
Finely chop chives. Peel and shred potatoes.
Transfer shredded potatoes to bowl with cold water, stirring until water turns cloudy. Drain and rinse potatoes well under cold water. Transfer potatoes to kitchen towel and twist over sink to wring out as much liquid as possible. Transfer potatoes back to bowl and toss to loosen, then transfer back onto towel and ring out liquid again.
Transfer potatoes back to bowl and toss with salt and a couple grinds of black pepper.
Heat vegetable oil in skillet over medium-high heat. Add potatoes in an even layer and cook, undisturbed, until bottom forms a deep golden-brown crust, approx. 5 min. Use a large plate to flip hash browns in one piece and cook the other side, approx. 5 min. more, adding more vegetable oil if needed. Transfer to a paper towel-lined plate to drain.
Fry bacon in the same skillet set over medium-high heat until crispy. Add butter to skillet and fry eggs in butter until whites are set and edges are crispy. Divide bacon, eggs, and hash browns evenly among serving plates and garnish with chives, salt, and pepper. Enjoy!