Preheat your griddle to medium heat. Add 2 tablespoons of butter and allow it to melt. Spread the hash browns into an even, single layer so they make full contact with the griddle. Lightly squirt water over the potatoes and cover with a dome. Cook for 3–4 minutes per side under the dome. Season to taste, then uncover and allow the hash browns to crisp until golden brown. Flip and repeat on the other side.
On an open section of the griddle, melt 1 tablespoon of butter. Add the diced onion, banana peppers, and tomato, and sauté until the onions are soft and translucent. Spoon the vegetables over the crispy hash browns, sprinkle with shredded cheddar cheese, and cover with the dome to melt the cheese. Reduce or turn off the heat on this section of the griddle.
Melt the remaining 1 tablespoon of butter on another section of the griddle. Add the eggs and cook to your liking—scrambled, fried, or runny all work well. Once cooked, pile the eggs on top of the hash browns and vegetables.
Transfer to a platter and serve hot with salsa and sour cream on the side. Enjoy!
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