Halve the onion. Shred half of the onion into a small bowl. Finely dice the other half of the onion and set aside.

Prepare your hamburger patties to your liking.

To make the hashbrowns, shred the potatoes into a medium sized bowl or a colander. You can use either peeled or unpeeled potatoes according to your preference. Rinse the potatoes under cold water until the water runs clear. Press the excess water out of the shredded potatoes with some paper towels. (If you have one you can also use a salad spinner to get rid of the excess water).

Mix the shredded onions with the shredded potatoes. Salt and pepper to taste and set aside.

Heat your grill or smoker with the Cooking Steel to medium-high heat (about 400 degrees).

Warm your chili in a small pot or pan and keep warm.

Add 2 tablespoons of butter to the Cooking Steel. Once melted and frothy add the shredded potatoes. Cook for about 5 minutes then flip or flip when the bottom is nicely browned. Cook for an additional 5 minutes, then divide between 2 plates.

Cook your hamburger patties to your desired doneness. Top with cheese slices the last minute of cooking. Once cooked, place the hamburger patties on your hashbrowns.

Add the last 2 tablespoons of butter to the Cooking Steel. Once melted, crack your eggs onto the Cooking Steel. Fry your egg to your desired doneness.

Top the hashbrowns and cheeseburger patties with your chili, then top with the fried egg. Top with additional shredded cheese and diced onions as desired.

Dig In!