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Cheesy skillet sweet potato hash browns and eggs with toast.
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5 from 2 votes

Cheesy Skillet Sweet Potato Hash Browns and Eggs

Servings: 3
Author: Teri & Jenny

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.