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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.
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2
A handful at a time, squeeze the potatoes to remove as much moisture as possible and place in a large bowl.
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3
Add the onion, 1 1/2 teaspoon salt, and 1/4 teaspoon pepper and mix well.
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4
In a frying pan, preferably cast-iron, heat 2 tablespoons oil over med-high heat until it shimmers.
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5
Add the potato mixture and spread it into a thick cake.
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6
Decrease heat to medium, cover, and cook until the underside is golden brown and crisp, about 6 minutes.
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7
Using a large, wide metal spatula, transfer the potatoes to a plate.
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8
Add the remaining oil to the pan and heat.
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9
Flip the potatoes back into the pan, browned side up.
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10
Continue cooking, uncovered, until golden brown and crisp on the other side, about 6 minutes more.
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11
Meanwhile, preheat the broiler.
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12
Season the steaks with salt and pepper.
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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.
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14
Transfer to a platter and tent with aluminum foil; turn off the broiler.
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15
Transfer the potatoes to a baking sheet and keep warm in the turned-off oven.
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16
Wipe out the frying pan with paper towels.
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17
Return the pan to medium heat, add the butter and heat until foamy.
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18
One at a time, crack the eggs into the pan.
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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.
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20
Meanwhile, toast the bread.
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21
To serve, divide the hash browns, steaks, and eggs evenly among 4 plates.
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22
Top the hash browns with sour cream and a sprinkle of chives.
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23
Serve with the toast.
