Instructions
Step 1: Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Add your diced potatoes, season with salt, pepper, and garlic powder, then cook for 12 to 15 minutes until golden brown and crispy, stirring occasionally. Transfer to a plate and set aside.
Step 2: In the same skillet, combine your ground meat with salt, pepper, onion powder, and cayenne pepper. Cook over medium-high heat for 5 to 7 minutes, breaking it up as it cooks until browned and cooked through. Shape into patties if desired and cook an additional 2 minutes per side until golden. Remove and keep warm.
Step 3: Crack all eggs into a bowl and whisk together with a splash of milk, salt, and pepper. In a clean skillet, melt 1 tablespoon of butter over medium heat, then pour in the eggs. Stir gently and continuously for 3 to 4 minutes until soft, fluffy scrambled eggs form. Top with fresh dill or chives and a sprinkle of paprika.
Step 4: Arrange all components on a serving plate: scrambled eggs, hash brown potatoes, cooked meat patties, cucumber slices, and tomato slices. Serve immediately while everything is still warm and enjoy your restaurant-quality breakfast at home.
Storage and Reheating Tips
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. The eggs and potatoes keep best, while fresh vegetables are ideal served the day they’re sliced.
Reheat potatoes and meat patties in a skillet over medium heat for 2 to 3 minutes until warmed through. Scrambled eggs can be gently reheated in a microwave for 20 to 30 seconds, though they’re just as delicious served cold. Keep fresh vegetables unrefrigerated and slice them fresh for the best texture and flavor.
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