poatoes

A recipe for Simple Cheesy Skillet Hash Browns and Eggs. The eggs are cooked so the yolks are runny, and the hash browns are crispy. This recipe makes a delicious one skillet breakfast! We serve ours with toast to dip into the runny egg yolks.

Simple Cheesy Skillet Hash Browns and Eggs

extra virgin olive oil

frozen, shredded potatoes

eggs

white cheddar

chives

salt and pepper

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

How to make a Gratin Dauphinois

potatoes: 1kg

pure cream: 300 milliliters

butter: 25 gramsram

cloves

Hash brown potatoes are combined with cheddar cheese and sour cream to create a side dish that can easily steal the show at meal time. Cracker Barrel inspired Cheesy Hashbrown Casserole.

Cheesy Hashbrown Casserole

oz frozen shredded hashbrowns, thawed (about 4 cups)

can cream of mushroom soup

salted butter, melted

sour cream

onion

tsp minced garlic

tsp salt

tsp pepper

cheddar cheese

green onion (optional garnish)

Preheat oven to 350 degrees

Combine hash browns, mushroom soup, melted butter, sour cream, chopped onion, garlic, salt, pepper, and 2 cups of grated cheddar cheese in a large bowl, reserving one cup of cheddar cheese.

Place the mixture in a greased9x13 baking dish.  Top with the remaining cup of cheddar cheese. 

Bake uncovered for 60 minutes or until hot and bubbly. 

There is only one cheese.  The mixture with the sour cream look a little lighter than when it is baked

I made this recipe actually 1 1/2 times as large and took to covered dish lunch at our church.  The bowl was cleaned and everyone thought it was delicious.

I double the soup. Well actually i make half the recipe but use an entire can or cream of chicken.... add parmesean.... lots of extra cheese n garlic powder

Only reason it gets a 4 is bc it doesnt take an hour n i forget every time n it comes out with the cheese very browned lol

I love this, tweaked it a bit and it was still fantastic!

Re: the comment of making it in a crockpot, how did you do that?!  :)

I used a ton of cheese, no measuring but just added a ton of cheese. We absolutely loved this! First time ever but will be a keeper and often. Thanks for sharing.

This recipe is delicious. And so easy. We have this dish as a main course in my home. Ty.

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