✔️ Use cold water to rinse the potatoes before drying—this removes excess starch. ✔️ Don’t overcrowd the pan—cook in batches if needed. ✔️ Butter adds flavor, oil adds crispiness—a mix of both works best!

-Eggs -Potatoes -Bacon Optional Sides: -Avocado -Spinach (Put it in scrambled eggs or eat alone) -Muffin

You know how to make eggs & bacon, this is a reminder that they fit into this diet plan. You can make whatever potatoes you like, of course! But I'm going to tell you how to make some crispy yet soft shredded hashbrowns.

1. Shred the Potato (Fastest Method)
Use a box grater (largest holes) or a food processor with a shredding disc to grate the potato.

2. Remove Excess Moisture (Key to Crispiness!)
Place shredded potatoes in a clean kitchen towel, hands, or paper towel, and squeeze out as much liquid as possible.

If you're short on time, press them with paper towels instead of fully wringing them out.

3. Heat the Pan
Use a nonstick or cast-iron skillet over medium-high heat.

Add 1 tbsp oil or clarified butter (Ghee) and let it heat until shimmering.

4. Cook Without Stirring
Spread potatoes in a thin, even layer in the pan.

Cook without touching for 2-3 minutes until golden brown and crispy.

5. Flip & Finish
Use a spatula to flip in sections and cook the other side for 2-3 more minutes.

Season with salt & pepper, then serve hot!