Cheesy Hash-Brown Eggs

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


  • 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.