Preheat oven to 200 degrees.

In one skillet, heat butter while you whisk together the eggs (1-2 per person) and add salt and pepper. Once the butter is melted, scramble the eggs over medium-low heat. When finished, place the eggs in the oven (either in the pan, if it’s oven-safe, or in another oven-save container) to stay warm.

In another skillet, brown the sausage, drain the grease, and place the sausage in the oven to keep it warm.

In the largest skillet you have, heat enough canola oil over high heat to make a thin layer across the whole bottom of the pan. To make sure it’s hot enough, flick a drop of water in the pan and make sure it sizzles.

Spread a layer of hashbrowns in the pan and cook for about 3-4 minutes without stirring. Season with lots of salt and pepper.

Use a large spatula to flip them all over and press down with the back of the spatula. Then cook for a few more minutes.

When the hashbrowns are done, scoop them out and place them in the bottom of a 13x9 pan and place a slices of American cheese on top. Then put the pan in the oven and let the cheese melt while you continue cooking the rest of the hashbrowns (it usually takes me 3 batches).

Once you’re done with all the hashbrowns, assemble the bowls: First the hashbrowns with cheese, then the eggs, then the sausage. Add hot sauce or other condiments like ketchup if so inclined!