Step 1

Place a 10” cast iron skillet into an oven preheated at 375˚F, for 10 minutes.

Step 2

Carefully remove skillet from oven and add 2 tablespoons butter and oil, swirling the melting butter across the entire surface.

Step 3

Add shredded potatoes and spread into an even layer and create 3 pockets within the potatoes. Season with salt and pepper.

Step 4

Dot 1 1/2 tablespoons butter over the surface and transfer skillet back into the oven for 15-18 minutes.

Step 5

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.

Step 6

Season with salt and pepper and finish with a sprinkle of chives. Serve.