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We’re reposting this recipe because it’s really one of my favorite recipes ever. It’s also one of the most simple ones we’ve ever posted and only requires a handful of ingredients. Even though this recipe is “breakfast-y” I make it at all times of the day. Sometimes I throw some dressed greens on top, but that’s about it. You can never go wrong with potatoes and eggs. :) Enjoy! xx, Jenny

This recipe was originally posted on November 12th, 2016 with the below post. 
Happy weekend! We thought today we be a good day to share this super simple cheesy skillet hashbrowns and eggs recipe with you. On weekends I always love having a bigger breakfast, one that is delicious, but not too complicated to make, but that is definitely more effort than I would have put in during the week. So, this is why we are sharing this easy recipe with you! It’s been a favorite of mine because of the potatoes (everything is better with potatoes), and its just so convenient to be able to grab them from the freezer. Pretty much everything else in this recipe you probably already have. I will be making this tomorrow for sure, will you be?:)
♥ Teri

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Simple Cheesy Skillet Hash browns + Eggs

Serves 2 to 3

Ingredients:
4 1/2 tablespoons unsalted butter, divided
2 tablespoons extra virgin olive oil
3 cups frozen, shredded potatoes
3 large eggs
1/2 cup shredded white cheddar
1 tablespoon thinly sliced chives
salt and pepper to taste

Directions:
1. Place a 10” cast iron skillet into an oven preheated at 375˚F, for 10 minutes.
2. Carefully remove skillet from oven and add 2 tablespoons butter and oil, swirling the melting butter across the entire surface.
3. Add shredded potatoes and spread into an even layer and create 3 pockets within the potatoes. Season with salt and pepper.
4. Dot 1 1/2 tablespoons butter over the surface and transfer skillet back into the oven for 15-18 minutes.
5. Remove skillet from the oven and dot each pocket within the potatoes with 1 teaspoon butter. Add a cracked egg into each pocket, top the potatoes with shredded cheese and return the skillet to the oven for 8 to 10 minutes or until the egg whites are set, with the yolks still creamy and the top of the potatoes are golden brown.
6. Season with salt and pepper and finish with a sprinkle of chives. Serve.

 /   /   /  8 Comments
  1. Samantha Not Specified Not Specified

    I just made this. It was very tasty but it didnt brown up like yours did. I will try it again with thawed hash browns and at a slightly higher heat. Thank you.

    • Jenny Park Not Specified Not Specified

      You can always stick the skillet under the broiler for a few minutes before adding the eggs…it’ll really help to brown + crisp the top!

  2. Judy Wittig Not Specified Not Specified

    I made this last night and broiled for 3 minutes before adding the eggs, worked well for brown and crispy potatoes. So good, love cooking in cast iron!

  3. Stephanie Not Specified Not Specified

    I feel like I want to make this this morning for breakfast!

    http://aneducationindomestication.com

  4. Alfredo Garcia Not Specified Not Specified

    Can’t go wrong with skillet hash browns and eggs, looks delicious!

  5. julianne Not Specified Not Specified

    can i make this using fresh potatoes? i’m thinking this will be our breakfast this weekend and we have a ton of farm-fresh potatoes to use up :) thanks!

  6. Terri Not Specified Not Specified

    I mixed some crispy bacon into the hash browns before I formed it in the skillet….mmmm. Thank you for a delicious recipe :)

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