Simple Cheesy Skillet Hash Browns and Eggs
User Reviews
4.9
Simple Cheesy Skillet Hash Browns and Eggs
Description
In this recipe, frozen shredded potatoes are spread evenly in a preheated cast iron skillet coated with butter and olive oil, then baked until golden and crisp. The potatoes are divided into three pockets where eggs are cracked and butter is dotted around to enrich the flavor and texture. Shredded white cheddar cheese melts on top during a final bake, adding a creamy layer and a touch of sharpness that complements the mild egg and crispy potatoes.
The dish balances crisp and tender textures with the creaminess of the eggs and cheese. Using a cast iron skillet distributes heat evenly, helping the potatoes brown nicely while the eggs cook through with soft yolks. A garnish of chives adds a fresh, mild onion note and some color contrast. Salt and pepper seasoning is adjusted throughout for taste.
This skillet hash brown and egg dish works well for a weekend brunch or a substantial breakfast, requiring limited active attention while baking. The potatoes and eggs cook together, making for an efficient one-pan meal that can feed several people.
Ingredients
- 4 ½ tablespoons unsalted butter divided
- 2 tablespoons extra virgin olive oil
- 3 cups potato frozen shredded
- 3 egg large
- ½ cup cheddar cheese shredded, white
- 1 tablespoon chives thinly sliced
- salt to taste
- black 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 544kcal | 27% |
| Carbohydrates | 38g | 13% |
| Protein | 15g | 30% |
| Fat | 38g | 58% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 229mg | 76% |
| Sodium | 228mg | 10% |
| Potassium | 678mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 995IU | 20% |
| Vitamin C | 18mg | 20% |
| Calcium | 186mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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