Crispy hash brown patties give way to soft, runny eggs in this weeknight supper that comes together in fifteen minutes. The shelf does the heavy lifting here, so you just cook and plate.

Serves 2. 15 minutes, 12 at the stove.

About 500 calories a serving, 12 g protein, 54 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start the toaster. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering, about 1 minute.1 min
2. Place 4 hash brown patties in the skillet and cook until the edges turn golden, about 3 to 4 minutes. While they cook, butter and set aside your 2 slices of toast. Flip the patties and cook until the other side is golden, another 3 minutes.6 min
3. Push the hash browns to the sides of the skillet. Add 1 tablespoon of butter to the center, then crack 2 eggs into the pan. Cook the eggs until the whites are set but the yolks still run, about 3 minutes, seasoning with salt and pepper.3 min
4. Slide 2 hash brown patties onto each plate with one egg on top. Serve with the toast on the side.

Note Swap the eggs for shredded cheese if you prefer, or add sliced tomato and avocado. Leftover patties keep for a day, reheated in the toaster oven. Serve with hot sauce or ketchup on the side.