Cheesy Scrambled Eggs with Crispy Hash Browns

Instructions

1. 1
   Grate the peeled potatoes using the coarse holes of a box grater to get clean, thin shreds.
2. 2
   Place the shredded potatoes into a clean kitchen towel or cheesecloth and wring it with maximum force over the sink to remove all excess moisture and starch. This ensures the hash brown stays compact and gets ultra-crispy.
3. 3
   Heat a non-stick skillet over medium-high heat with one tablespoon of butter and one tablespoon of vegetable oil.
4. 4
   Add the dried shredded potatoes to the pan, pressing them firmly down with a flat spatula into a tight, even rectangular shape. Season with salt and black pepper.
5. 5
   Cook undisturbed for 5-6 minutes per side, flipping carefully only once, until the crust is highly texturized, deeply golden-brown, and crispy. Remove and keep warm.
6. 6
   In a separate bowl, whisk the 3 eggs with a pinch of salt until the yolks and whites are completely combined.
7. 7
   In another small skillet over low heat, melt the remaining butter. Pour in the eggs and stir slowly and continuously with a flexible spatula to create large, creamy curds.
8. 8
   Turn off the heat while the eggs are still slightly glossy and wet, then immediately scatter the shredded cheddar cheese over them so it melts gently from the residual heat.
9. 9
   To plate exactly like the photograph, use an oval white plate. Mound the cheesy scrambled eggs on the left side and place the golden hash brown rectangle on the right side.
10. 10
    Nestle the fresh avocado slices right down the center to divide the plate, place the small sauce ramekin at the top center, and serve hot on the table.