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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.

INGREDIENTS

• 4 ½ tablespoons unsalted butter, divided
• 2 tablespoons extra virgin olive oil
• 3 cups frozen, shredded potatoes
• 3 large eggs
• ½ cup shredded white cheddar
• 1 tablespoon thinly sliced chives
• salt and pepper to taste

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

Nutrition Facts

Serving: 1g Calories: 544kcal Carbohydrates: 38g Protein: 15gFat: 38g Saturated Fat: 18g Cholesterol: 229mg Sodium: 228mg Potassium: 678mg Fiber: 3g Sugar: 1g Vitamin A: 995IU Vitamin C: 18mg Calcium: 186mg Iron: 3mg