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    Home > Blog > Breakfast & Brunch > Cheesy Skillet Sweet Potato Hash Browns and Eggs

    Cheesy Skillet Sweet Potato Hash Browns and Eggs

    by Teri Lyn Fisher · Published: Jan 19, 2018 · Modified: May 25, 2020

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    Cheesy skillet sweet potato hash browns and eggs with toast.
    This is the perfect weekend breakfast recipe – nothing that is too much a pain in the butt to do which is always preferable. So this dish meets all the requirements – potato stuff – in this case sweet potato, but if you’re dying for regular potato then make this recipe – and then we have yolky eggs and toast. Boom. AND all in one pan which is like the best! Easy clean up is always a plus! Bookmark this one!
    ♥ Teri
    A close up of cheesy skillet sweet potato hash browns and eggs with a fork.

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    Cheesy skillet sweet potato hash browns and eggs with toast.

    Cheesy Skillet Sweet Potato Hash Browns and Eggs

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 3

      INGREDIENTS  

    • 4 ½ tablespoons unsalted butter, divided
    • 2 tablespoons extra virgin olive oil
    • 2 garlic cloves minced
    • 3 heaping cups peeled and shredded sweet potatoes (about 2 large)
    • 1 tablespoon minced thyme, plus more for garnish
    • 1 teaspoon thinly sliced chives, plus more for garnish
    • 3 large eggs
    • ½ cup shredded white cheddar
    • salt and pepper to taste

      INSTRUCTIONS  

    • Preheat oven to 375˚F, for 10 minutes.
    • Add 2 tablespoons butter and oil to a 10” cast iron skillet and place on the stove over medium-high heat.
    • Swirl melting butter over the entire surface and add shredded potatoes and garlic and sauté mixture for 3 to 4 minutes. Season with salt and pepper.
    • Add thyme and chives and continue to sauté for an additional 2 minutes.
    • Spread mixture into an even layer and create 3 pockets within the potatoes. Season with salt and pepper.
    • Dot 1 ½ tablespoons butter over the surface and transfer skillet back into the oven for 15-18 minutes.
    • 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.
    • Season with salt and pepper and finish with a sprinkle of extra thyme and chives. Serve.

    January 19, 2018 / 5 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Vegan Stovetop Mac and Cheese
    Next Post: Mini Crunchwrap Supremes Next Post >

    Reader Interactions

    January 19, 2018 / 5 Comments

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      5 from 2 votes (2 ratings without comment)

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    1. Kris

      January 23, 2018 at 5:11 pm

      Did you squeeze the water out of the sweet potatoes before adding to the skillet?

      Reply
      • Jenny Park

        January 24, 2018 at 8:21 am

        Only if you need to, my sweet potatoes were dry enough that i didn’t need to do that :)

        Reply
    2. Abbey Kobylinski

      January 21, 2018 at 11:47 am

      Thank you, Jenny!

      Reply
    3. Abbey Kobylinski

      January 19, 2018 at 10:29 am

      Could you replace sweet potatoes with frozen shredded hash browns? I have a ton leftover from Hanukkah!

      Reply
      • Jenny Park

        January 19, 2018 at 11:01 am

        Totally! We have a recipe for that! This is basically our sweet Potato version of our original recipe :)

        https://www.spoonforkbacon.com/simple-cheesy-skillet-hash-browns-and-eggs/

        Reply

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