CHEESY HASH BROWNS & EGGS

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    CHEESY HASH BROWNS & EGGS

    Baked hashbrowns, eggs, cheese and more roast into weekend goodness with this easy and delicious recipe, mmm!
    Course: Breakfast
    Cuisine: American
    Keyword: eggs, potatoes

    Ingredients

    • 1.4 tbs unsalted butter, divided
    • 2 tbs extra virgin olive oil
    • 3 cups frozen or fresh shredded potatoes
    • 3 large eggs
    • 1/2 cup shredded white cheddar or parmesan
    • 1 tbs chives, chopped
    • Sel Magique Salt & Pepper Blend, to taste

    Variations

    • cooked bacon or sausage added to the hash browns before cooking
    • If using fresh potatoes, make sure to squeeze out the extra moisture with paper towels before baking

    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 Sel Magique and finish with a sprinkle of chives. Serve & Enjoy!
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