Simple Cheesy Skillet Hash Browns and Eggs
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.
- 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
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: 1gCalories: 544kcalCarbohydrates: 38gProtein: 15gFat: 38gSaturated Fat: 18gCholesterol: 229mgSodium: 228mgPotassium: 678mgFiber: 3gSugar: 1gVitamin A: 995IUVitamin C: 18mgCalcium: 186mgIron: 3mg