I know it sounds simple, but my brother cooks the best hash browns and eggs, and I’m gonna reveal his secrets. For the hash browns, you need to grate fresh potato. Add oil to a pan and bring it up to medium temp. Rule #1: DON’T OVERCROWD THE PAN. If your making 2 servings, make two little neat piles by sprinkling the flakes into the pan. Don’t press a huge blob together or it will be too dense. You want to be able to crisp the outside and have it cook the inside.
Rule #2: DON’T TOUCH THEM. Just set the temp on medium-low and let them get crispy. Make sure your heat isn’t too high or they will burn. If you turn them too early, it will probably stick because the potatoes haven’t had time to crisp and release from the pan. Flip once crispy and cook the other side until golden brown.
For the eggs, add a touch of water to the pan before putting the eggs in. 3-4 tablespoons of water will poach the egg slightly and then evaporate by the time the egg is done. This will give you a nice juicy egg that wont dry out or stick.