a quick and easy breakfast for two

Or breakfast-dinner, as we often have. I threw this together this last night and it hit the spot.

2 small-ish russet potatoes, peeled, grated on the large holes of a box grater, and squeezed dry in a dishtowel (grate the potatoes directly onto the towel, then roll it up and squeeze over the sink)
Salt and pepper
Pinch of garlic powder (optional)
2 large eggs
2 thin slices pancetta
3 Tbsp. butter, divided
Dill to taste
Hot sauce

1. In a 10" nonstick skillet, melt 1 Tbsp. of the butter over medium-high heat. With a fork, lightly toss the grated potato, about 1/4 tsp. salt, pepper, and garlic powder (if using) in a medium bowl. Dump into the hot skillet, using a large spatula to press the potatoes evenly over the surface. Cook about 5-6 minutes or until underside is golden brown, reducing heat if potatoes begin to scorch.
2. Slide the potatoes onto a large plate and add another Tbsp. butter to the empty skillet. Swirl to coat, and once melted, quickly invert the plate over the skillet so that the brown side lands up, preferably still in one piece. Cook another 4-5 minutes, occasionally shaking the skillet, then place the pancetta slices slightly off center and overlapping. Use the spatula to fold the other half of the potatoes over the side with the pancetta, and cook like this for another 1-2 minutes.
3. Meanwhile, fry the two eggs in another skillet with the remaining Tbsp butter until whites are just set. Sprinkle with kosher salt and fresh ground pepper to taste. Cut the hash brown "half moon" into 2 pieces, then top each with a fried egg. Sprinkle with dill and serve with your choice of hot sauce (we love Frank's original with eggs).