Alton Brown's 'Man Breakfast' with Bacon, Eggs, and Hash Browns

Ingredients

• For the hash browns:
• 4 slices of bacon
• 8 ounces russet potatoes, scrubbed and rinsed, not peeled
• Kosher salt
• For the eggs:
• 4 large eggs
• 2 teaspoons unsalted butter
• Kosher salt and black pepper

Directions

1. For the hash browns: Place the bacon in a 10-inch cast-iron skillet over medium heat. Cook it, turning now and then, until it is as crisp as you like it. If the bacon starts moving faster than you want, lower the heat. Transfer the cooked bacon to paper towels to drain, then leave it aside for now.
2. Pour off the bacon drippings, leaving 2 tablespoons in the skillet, and lower the heat to medium-low. Shred the potatoes on the largest side of a box grater. Scatter the potatoes into the skillet, then use a spatula to spread them into an even layer. Add a couple pinches of salt. Leave the potatoes alone for 5 minutes so they can brown. Turn them with a spatula, drop the heat to low, and cook for another 5 minutes.
3. For the eggs: When the potatoes have 5 minutes to go, melt the butter in a non-stick skillet over low heat. Once the butter turns foamy, gently crack in the 4 eggs. Brown suggests cracking each egg into a custard cup first, then sliding it into the pan. Sprinkle with salt and pepper, then cover the skillet. Cook until the whites are firm and the yolks are still runny, 3 to 5 minutes.
4. When the eggs are ready, use a spatula to move 2 eggs onto each of 2 plates. Add half the hash browns and bacon to each plate. Serve right away.