Step 1: Cook the Bacon

1. Heat a large skillet over medium heat.
2. Lay the bacon strips in the pan and cook until crispy, about 3–4 minutes per side.
3. Transfer the cooked bacon to a plate lined with paper towels to absorb excess grease.

Step 2: Prepare the Hash Browns

1. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
2. Heat vegetable oil in a pan over medium-high heat.
3. Spread the potatoes evenly in the pan, pressing them down slightly.
4. Cook for 4–5 minutes on each side, until golden brown and crispy.
5. Season with salt and pepper.

Step 3: Make the Pancakes

1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the buttermilk, egg, vanilla extract, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
4. Heat a non-stick skillet or griddle over medium heat and grease lightly with butter.
5. Pour ¼ cup of batter onto the skillet for each pancake.
6. Cook until bubbles appear on the surface, then flip and cook for another 1–2 minutes.
7. Repeat with the remaining batter.

Step 4: Prepare the Scrambled Eggs

1. In a bowl, whisk the eggs, milk, salt, and pepper.
2. Heat butter in a skillet over medium heat.
3. Pour the eggs into the pan and stir gently with a spatula.
4. Cook until just set, then remove from heat.

Step 5: Serve the Breakfast

1. Plate the scrambled eggs, crispy bacon, hash browns, and pancakes.
2. Serve with butter, maple syrup, or fresh fruit on the side.