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1
Add two eggs to a small bowl and let stand at room temperature while cooking the hash browns.
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2
Add Peanut Oil to cast iron skillet or your preferred type of skillet and heat to medium-high.
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3
Add the shredded hash browns to skillet and form into an evenly round patty about 1/4 to 1/2 inch thick, add sea salt, black pepper, cayenne pepper, and add all of the red onion spreading evenly.
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4
Let cook, do not mix or stir.
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5
Once the hash browns are golden brown (about 3 to 4 minutes), flip over and let cook until golden brown.
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6
Remove hash browns from skillet and place on your eating or serving dish.
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7
Turn heat down to medium and ensure skillet has cooled down before adding butter or the butter will turn brown and make for ugly looking eggs (I would recommend removing cast iron skillet from heat to cool).
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8
Add butter to skillet and melt.
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9
Add eggs from the small bowl to the skillet adding just a pinch of sea salt and black pepper and cook for about 3 minutes without touching for Sunny-side up: this should produce a nice white colored egg (not brown).
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10
If egg edges start to crisp, the heat is too high.
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11
During the last 30 seconds, I microwave the hash browns to get them nice and hot, then add the eggs on top of the hash browns.
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12
Add the green onions to the skillet and heat slightly (30-45 seconds): do not cook them.
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13
Garnish eggs and dish with green onions and enjoy!
