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

    Simple Cheesy Skillet Hash Browns and Eggs

    by Teri Lyn Fisher · Published: Aug 4, 2017 · Modified: Jun 14, 2020

    Jump to Recipe
    A recipe for Simple Cheesy Skillet Hash Browns and Eggs. The eggs are cooked so the yolks are runny, and the hash browns are crispy. This recipe makes a delicious one skillet breakfast! We serve ours with toast to dip into the runny egg yolks.
    Cheesy Skillet Hash Brown and Eggs recipe with white toast ready to be eaten.
    Eggs and hash browns made in a skillet with toast on the side.

    Happy weekend! We thought today we be a good day to share this super Simple Cheesy Skillet Hash Browns and Eggs recipe with you. On weekends I always love having a bigger breakfast, one that is delicious, but not too complicated to make. It’s been a favorite of mine because of the potatoes (everything is better with potatoes), and it’s 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?:)

    There are two things you absolutely need for this recipe. The first is a really great cast iron skillet. If you don’t have one, this cast iron skillet by Lodge is great and affordable. If you don’t have a cast iron skillet you should consider buying one! You can use any skillet you may have for this, but a cast iron is the best way to get crispy hash browns. Speaking of hash browns, you want to make sure you get the frozen shredded variety, and that they are not loaded up with freezer burn!

    We love pairing our Simple Cheesy Skillet Hash Browns and Eggs with toast so we can dip it into our runny egg yolks. Sourdough is definitely a favorite for us.

    Tips and Tricks for making Cheesy Skillet Hash Browns and Eggs

    • After you remove the heated skillet from the oven, make sure the melted butter is swirled around to cover the entire bottom of the skillet. This will be important so that the hash browns don’t stick to the cast iron skillet.
    • You can add the skillet with hash browns to the oven before adding the eggs if you want the hash browns to be super crispy.

    Variations:

    • Mix some bacon or sausage into the hash browns before you bake them
    • Add some fresh arugula to the top for a little green, you can dress it in some lemon juice and olive oil
    • Add freshly sliced cherry tomatoes on top, or add some before you bake
    • Any cheese is delicious with this! Creamy cheese pairs very well
    • Using fresh potatoes? Grate and squeeze out extra moisture, then follow recipe directions.
    Simple hash browns and eggs in a cast iron skillet.

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    Simple cheesy skillet hash browns and eggs with bread and a wooden spoon.

    Simple Cheesy Skillet Hash Browns and Eggs

    4.88 from 41 votes
    PRINT RECIPE Pin Recipe
    A recipe for Simple Cheesy Skillet Hash Browns and Eggs. The eggs are cooked so the yolks are runny, and the hash browns are crispy. This recipe makes a delicious one skillet breakfast! We serve ours with toast to dip into the runny egg yolks.
    RECIPE BY Teri & Jenny
    Servings: 3

      INGREDIENTS  

    • 4 ½ tablespoons unsalted butter, divided
    • 2 tablespoons extra virgin olive oil
    • 3 cups frozen, shredded potatoes
    • 3 large eggs
    • ½ cup shredded white cheddar
    • 1 tablespoon thinly sliced chives
    • salt and pepper to taste

      INSTRUCTIONS  

    • Place a 10” cast iron skillet into an oven preheated at 375˚F, for 10 minutes.
    • Carefully remove skillet from oven and add 2 tablespoons butter and oil, swirling the melting butter across the entire surface.
    • Add shredded potatoes and spread into an even layer and create 3 pockets within the potatoes. Season with salt and pepper.
    • Dot 1 1/2 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 chives. Serve.
    Serving: 1g Calories: 544kcal Carbohydrates: 38g Protein: 15g Fat: 38g Saturated Fat: 18g Cholesterol: 229mg Sodium: 228mg Potassium: 678mg Fiber: 3g Sugar: 1g Vitamin A: 995IU Vitamin C: 18mg Calcium: 186mg Iron: 3mg
    CUISINE: American
    KEYWORD: eggs, poatoes
    COURSE: Breakfast, brunch

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    August 4, 2017 / 15 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 Coconut Shrimp Summer Salad
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    Reader Interactions

    August 4, 2017 / 15 Comments

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    1. Alysia

      September 04, 2022 at 9:55 am

      4 stars
      Very good. Whole family enjoyed it including 2 teenagers. I had some fresh herbs & veggies available to top off the eggs. Cilantro, spinach, & tomatoes. Love that this is a one skillet/pan recipe.

      Reply
    2. Jennifer

      January 14, 2022 at 7:14 am

      3 stars
      This was a good flavor but mine did not crisp up at all. My skillet was in the oven for at least 15 mins. I think it would have helped to put the skillet over stove top heat while putting the butter/oil and potatoes in. Maybe a hotter over temp also? Substituted chives for green onion which was fabulous.

      Reply
    3. Jennifer

      July 11, 2021 at 9:51 am

      5 stars
      This was so yummy! I added sliced grape tomatoes and used Colby jack cheese. My husband liked this so much he skipped his usual cholula addition. Great recipe!!

      Reply
    4. Emanuela

      April 05, 2021 at 10:26 am

      5 stars
      Amazing, easy and super tasty. Thank you!

      Reply
    5. Stephanie

      December 28, 2020 at 12:46 pm

      5 stars
      Really easy!! I used fresh potatoes and broiled them for about 10min and then added the eggs for the second bake. They were not as crispy as I wanted but something to play around with. I also added onion and garlic to the potatoes and it was fantastic. I agree with another review, there is a lot of oil and butter. I used half and it still seemed heavy but the flavor was good so I guess it is what you prefer. Thank you for some great inspiration!!

      Reply
    6. Elizabeth Meade

      July 25, 2020 at 8:24 pm

      5 stars
      Made this by grating potatoes and it was amazing. They were an odd color, but they were delicious. I also used cojita cheese after it came out of the oven instead of baking cheese on due to what I had on hand. 10/10 I am making this again!

      Reply
    7. Amy

      July 28, 2018 at 11:50 am

      5 stars
      This was really fantastic! However I can’t fathom using the amount of butter and olive oil called for…? I used about half and it still felt like a lot. I will definitely make this again, but my next attempt will be with 1/2 tbs butter to coat the pan, olive oil misted on top the hash browns to brown, and just enough butter in the pockets to keep the eggs from sticking. Broiler recommended for more crisp. I had havardi dill cheese on hand and it was heavenly. Arugula dressed in lemon juice and maybe some diced cherry tomatoes on top, and/or avocado would take it out of this world… but the simplicity of the recipe is divine as is as well.

      Reply
    8. Terri

      September 16, 2017 at 11:22 am

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

      Reply
    9. julianne

      August 17, 2017 at 7:53 am

      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!

      Reply
      • Jenny Park

        August 17, 2017 at 10:00 am

        Yes!

        Reply
    10. Alfredo Garcia

      August 07, 2017 at 10:24 pm

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

      Reply
    11. Stephanie

      August 04, 2017 at 7:57 am

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

      http://aneducationindomestication.com

      Reply
    12. Judy Wittig

      January 28, 2017 at 10:56 am

      5 stars
      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!

      Reply
    13. Samantha

      November 20, 2016 at 7:56 am

      4 stars
      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.

      Reply
      • Jenny Park

        November 20, 2016 at 9:16 am

        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!

        Reply

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