Baked hashbrowns, eggs, cheese and more roast into weekend goodness with this easy and delicious recipe, mmm!
Keyword: eggs, potatoes
1.4tbsunsalted butter, divided
2 tbsextra virgin olive oil
3cupsfrozen or fresh shredded potatoes
1/2 cupshredded white cheddar or parmesan
Sel Magique Salt & Pepper Blend, to taste
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
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!
Thank you for enjoying this recipe made with Sel Magique, The World's Finest Salt Blends. Enjoy!