Potatoes and eggs are definitely my two favorite ingredients to eat for breakfast. Whether it be a frittata with cubed potatoes or scrambled eggs and hash-browns, those two things just about always sound good to me. Especially on days where I have a longer run planned and can really use the carbs.
These Cheesy Hash Brown Eggs have quickly become our favorite breakfast dish of all time. I have made it so many times over the last few weeks because we love it so much. Of course, what’s not to like about cheesy, crispy hash-browns and sunny side up eggs? I like to use the hash-browns to sop up that delicious, runny yolk goodness. Yum!
Of course, my mom would just cringe if she saw me eating runny yolks. No, no, that’s just not something we had in our house when I was growing up. No way, you might die. Or something like that. 😀 It wasn’t until we were on vacation a few years ago that I had my first taste of a runny egg yolk. We were at IHOP and they brought me over easy eggs instead over hard like I’d ordered. I’m not really one to send food back, so I ate it. OH. MY. WORD. It was SO good. How had I been missing out on this all my life? The people on the Food Network were right. Runny egg yolks are where it’s at!
This is super simple to make and only requires one pan, so clean up is a breeze. Just make sure that if you are using cast iron, your pan is well seasoned. My husband and I eat the whole dish ourselves, but it could serve up to four. It just depends on how hungry you are. Me? I always need half the dish. 🙂
- 1 tbsp ghee or olive oil
- 1 large russet potato , peeled and coarsely grated
- 2 scallions , finely chopped
- 1/2 cup shredded monterey jack cheese
- 1/4 tsp smoked paprika
- 4 large eggs
- sea salt and pepper to taste
Preheat oven to 400° F.
Place the shredded potatoes into a dish towel or some paper towels and squeeze out all the moisture.
Heat the oil in a 10 inch oven-proof skillet over medium heat. Add the potatoes, spread them out evenly and flatten them down with a spatula, then season the potatoes with some sea salt, pepper and smoked paprika. Let cook until crispy and golden brown on the bottom, then flip and cook for and additional 2-3 minutes. Top evenly with the shredded cheese and scallions.
Crack four eggs on top of the potatoes. Carefully place the skillet into your pre-heated oven and bake until the egg whites have set, about 8-10 minutes. Season with a little salt and pepper, then serve.