Steak and eggs with hash browns and toast

Soften onion in a pan with a little oil, for the hash browns.

Peel the potatoes and shred them straight into a towel; squeeze out as much water as possible, since water stops them crisping.

Add more oil and a little butter to the pan, add the potatoes and mix with the onion to coat. Season with salt, pepper, smoked paprika and garlic powder.

Press the hash browns flat and leave them to form a crust, adding a little oil around the edge; do not turn until it is time. A crust normally takes 15 to 20 minutes.

Oil the ribeye on both sides, season with Montreal steak seasoning and put it on the hot flat top; keep turning, moving to hotter spots.

Butter bread, one and a half slices per person.

Crack four eggs onto the flat top, season with salt and pepper, and let them cook gently, moved off the hottest heat.

Check the steak's internal temperature; it comes off at 124.

When the hash browns are not crisping in the pan, slide them onto a buttered spot on the flat top to crisp.

Toast the buttered bread on the flat top.

Plate half the hash browns, steak, a couple of eggs and toast per person.