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Cheesy Hash Brown Eggs

Published July 13, 2015 Last updated on October 20th, 2017

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Cheesy-Hash-Brown-Eggs 1

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!

Cheesy Hash-Brown Eggs

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. 🙂

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Cheesy Hash-Brown Eggs

Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -4
Author Tempie Hughes

Ingredients

  • 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

Instructions

  • 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.

 

By Tempie at October 20, 2017.

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Filed Under: Breakfast, One-Pot Meals, Recipes Tagged With: baked, breakfast, brunch, cheesy, crispy, easy, eggs, hash browns, monterey jack cheese, one-skillet, scallions, simple, sunny side up

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