Ingredients :

• The potatoes — Choose a starchy variety — Bintje, Monalisa, or Russet if you can find them. Waxy potatoes stay soft during cooking, whereas starchy ones get crispy. The real secret: after grating, squeeze them thoroughly in a clean kitchen towel. Moisture is the direct enemy of crispiness.
• The turkey bacon — Not the same profile as classic bacon, but a solid alternative. Choose thick slices if possible — thin slices carbonize too quickly and become bitter. Use a dry pan, medium heat, and let it do its thing. It will release a bit of liquid first, then gradually caramelize.
• The eggs — Six eggs for two people. Get the freshest possible — the difference in scrambled eggs is immediate: the yolk is more orange and dense, the taste is more prominent. Milk or cream? A tablespoon of thick crème fraîche is enough — the eggs become fluffier and cool down slower on the plate.
• The butter — For the eggs, use semi-salted butter — it seasons while it cooks. For the hash browns, a half-butter, half-neutral oil mix: the oil handles high temperatures without burning, while the butter provides the flavor.