Cheesy Skillet Hash Browns with Baked Eggs

Name: Cheesy Skillet Hash Browns with Baked Eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 eggs; 1 large Maris Piper potato, coarsely grated; 3 spring onions, finely sliced; 1 tbsp plain flour; 20 g cheddar, grated; 1 tbsp vegetable oil; 0.25 tsp chilli flakes

Crispy golden hash browns meet melty cheddar and a perfectly baked egg in this hearty skillet breakfast. With tender potato, fresh spring onions, and a hint of chilli, it is a satisfying dish for brunch or an easy savory meal.

Servings0 Portions

Prep Time10 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

eggs
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large Maris Piper potato, coarsely grated
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spring onions, finely sliced
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plain flour
NaN tbsp
cheddar, grated
NaN g
vegetable oil
NaN tbsp
chilli flakes
NaN tsp

Step-by-Step Instructions

Preheat the oven to 200C or 180C fan. Place the grated potato in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. Transfer it to a bowl, then mix in 1 beaten egg, the flour, cheddar, and half of the sliced spring onions. Season well with salt and black pepper.

Brush a 20 cm ovenproof skillet with the vegetable oil and heat it over medium heat. Add the potato mixture and press it into an even layer with the back of a spoon, leaving a small well in the center for the egg. Cook for 6 to 8 minutes, until the underside is golden and beginning to crisp.

Move the skillet to the oven and bake the hash brown for 10 minutes. Crack the remaining egg into the center well, then return the skillet to the oven for 8 to 10 minutes, or until the potato is crisp and the egg white is set. Bake a little longer if you prefer a firmer yolk.

Scatter over the remaining spring onions and chilli flakes before serving. Serve hot straight from the skillet while the edges are crisp and the cheese is still melted.

Chef's Tips

Squeeze the grated potato very dry to help the hash brown crisp instead of steam. Use an ovenproof skillet so it can move safely from the stovetop to the oven. A floury potato such as Maris Piper or King Edward works best, and cheddar can be swapped for Red Leicester or Gruyere. This dish is best served fresh, especially if you want a runny yolk.