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 Cheesy Skillet Hash Browns and Eggs
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.
Did you make this recipe? We want to see!
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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.
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.
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!!
Amazing, easy and super tasty. Thank you!
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!!
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!
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.
I mixed some crispy bacon into the hash browns before I formed it in the skillet….mmmm. Thank you for a delicious recipe :)
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!
Yes!
Can’t go wrong with skillet hash browns and eggs, looks delicious!
I feel like I want to make this this morning for breakfast!
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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!
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.
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!