A Diner Breakfast

Directions

1. 1
   Make hash browns--using a food processor or stand mixer fitted with the shredding attachment or the large holes of a box shredder-grated, shred the unpeeled potatoes.
2. 2
   A handful at a time, squeeze the potatoes to remove as much moisture as possible and place in a large bowl.
3. 3
   Add the onion, 1 1/2 teaspoon salt, and 1/4 teaspoon pepper and mix well.
4. 4
   In a frying pan, preferably cast-iron, heat 2 tablespoons oil over med-high heat until it shimmers.
5. 5
   Add the potato mixture and spread it into a thick cake.
6. 6
   Decrease heat to medium, cover, and cook until the underside is golden brown and crisp, about 6 minutes.
7. 7
   Using a large, wide metal spatula, transfer the potatoes to a plate.
8. 8
   Add the remaining oil to the pan and heat.
9. 9
   Flip the potatoes back into the pan, browned side up.
10. 10
    Continue cooking, uncovered, until golden brown and crisp on the other side, about 6 minutes more.
11. 11
    Meanwhile, preheat the broiler.
12. 12
    Season the steaks with salt and pepper.
13. 13
    Place the steaks on the broiler pan and broil, turning after 2 minutes, until the steaks are browned on the outside and medium-rare, about 4 minutes total, or until done to your liking.
14. 14
    Transfer to a platter and tent with aluminum foil; turn off the broiler.
15. 15
    Transfer the potatoes to a baking sheet and keep warm in the turned-off oven.
16. 16
    Wipe out the frying pan with paper towels.
17. 17
    Return the pan to medium heat, add the butter and heat until foamy.
18. 18
    One at a time, crack the eggs into the pan.
19. 19
    Season with salt and pepper, cover, decrease heat to med-low, and cook until the whites are set, about 2 minutes, for sunny-side up eggs; or carefully flip the eggs and cook to the desired doneness.
20. 20
    Meanwhile, toast the bread.
21. 21
    To serve, divide the hash browns, steaks, and eggs evenly among 4 plates.
22. 22
    Top the hash browns with sour cream and a sprinkle of chives.
23. 23
    Serve with the toast.