Scrambled Eggs with Hash Browns

Crack 10 large eggs into a medium bowl. Add 1/4 cup whole milk, 1/2 tsp salt, and 1/4 tsp black pepper, then whisk vigorously until the mixture is completely uniform and slightly frothy.

Let the egg mixture sit at room temperature for 15 minutes before cooking; this allows the salt to tenderize the proteins.

While the eggs rest, use a box grater to shred 4 oz of cheddar cheese and set it aside.

Heat 2 tbsp unsalted butter in a large non-stick skillet over medium-high heat. Once melted and bubbling, add 20 oz of frozen shredded potatoes in an even layer, pressing down gently with a spatula to form a flat cake.

Cook the potatoes undisturbed for 7 minutes until the bottom is deeply golden and crispy. Carefully flip the potatoes in sections, add 1 tbsp unsalted butter around the edges of the pan, and cook the other side for another 5 minutes until crispy. Transfer to a platter and cover with foil to keep warm.

Wipe the skillet clean and melt the remaining 1 tbsp unsalted butter over medium-low heat. Pour in the rested egg mixture.

Cook the eggs, stirring constantly with a heatproof spatula, for 3 minutes. Gently push the curds from the edges to the center to create soft, fluffy folds.

Just before the eggs are fully set, sprinkle the 4 oz of shredded cheddar cheese over them. Fold gently to combine and let the residual heat melt the cheese for 30 seconds, then remove from the heat immediately and serve alongside the hash browns.