Recently, I’ve been trying to get into cooking more. I don’t yet have a large repertoire of recipes, but I picked up the gist of this one from my partner’s sister’s partner.
My friend Yixin He gave the excellent suggestion of cooking the bacon first, so that you can then absorb the fat with the potato and eggs.
I use a 10 inch cast iron pan from Lodge. You can get fancier ones, but the one I have seems pretty good. If you use a cast iron pan, remember to scrub, dry, and season it with some cooking oil after each use.
The “fish turner” style of spatula, which is made of very thin, slatted metal, is quite nice. I find this makes it easier to get the spatula under stuff to flip it over.
Also, if you’re going to use a metal spatula, you need a durable frying pan, like a cast iron one.
A box grater will have various grater settings. You’ll probably want to grate the ingredients on a pretty large setting.
For mixing and serving.
For squeezing out juices.