Cheesy Skillet Hash Brown and Egg Bake Recipe
Introduction
This cheesy skillet hash brown with eggs is a comforting and satisfying breakfast or brunch option. Crispy on the outside and tender inside, it combines golden hash browns, melted cheddar, and a perfectly cooked egg, all made in one pan for easy cleanup.
Ingredients
- 1 large Maris Piper potato (about 250g), coarsely grated
- 1 egg, beaten
- 1 tbsp plain flour
- 20g cheddar, grated
- 3 spring onions, finely sliced
- 1 tbsp vegetable oil
- 1 egg (for topping)
- 20g cheddar, grated (for topping)
- 1⁄4 tsp chilli flakes (optional)
Instructions
- Step 1: Heat the oven to 200°C (180°C fan) or gas mark 6. Place the grated potato into a clean tea towel and wring out any excess moisture thoroughly.
- Step 2: Transfer the dried potato to a bowl and mix in the beaten egg, plain flour, 20g grated cheddar, and half of the sliced spring onions. Season generously with salt and ground black pepper.
- Step 3: Brush a 20cm ovenproof skillet or frying pan with the vegetable oil and heat over medium heat. Once hot, press the potato mixture firmly into the pan, shaping it into a round with a well in the center.
- Step 4: Fry the hash brown for 6–8 minutes until the bottom is golden and crisp.
- Step 5: Transfer the skillet to the preheated oven and bake for 10 minutes.
- Step 6: Remove the skillet from the oven, carefully crack the topping egg into the well in the center of the hash brown, and sprinkle the remaining 20g grated cheddar over the top.
- Step 7: Return to the oven and bake for another 8–10 minutes, or until the egg white is set and the yolk is cooked to your liking.
- Step 8: Sprinkle over the remaining spring onions and optional chilli flakes before serving.
Tips & Variations
- For extra flavor, add some finely chopped herbs like parsley or chives to the potato mixture.
- You can substitute Maris Piper potatoes with other starchy potatoes such as Russets for a similarly crispy result.
- If you prefer a fully cooked yolk, leave the skillet in the oven a few minutes longer.
- To make it spicier, increase the chilli flakes or add a dash of hot sauce when serving.
Storage
Store any leftover hash brown and eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. The egg is best eaten fresh as reheating may affect the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese?
Yes, you can substitute cheddar with other melting cheeses like mozzarella, Monterey Jack, or Gruyère for a different flavor.
What can I use if I don’t have plain flour?
You can use cornflour or potato starch as a gluten-free alternative, or omit flour altogether but the hash brown may be less firm.
PrintCheesy Skillet Hash Brown and Egg Bake Recipe
A delicious and hearty cheesy skillet hash brown with eggs recipe, perfect for a satisfying breakfast or brunch. Crisp grated potatoes mixed with cheddar and spring onions are pan-fried and baked with an egg nestled in the center, resulting in a golden, crispy hash brown with a perfectly cooked runny egg.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 large Maris Piper potato (about 250g), coarsely grated
- 1 egg, beaten
- 1 tbsp plain flour
- 20g cheddar, grated (divided: 20g for mixture + 20g for topping)
- 3 spring onions, finely sliced (divided: half for mixture + half for garnish)
- 1 tbsp vegetable oil
- 1 egg (for topping)
- 1/4 tsp chilli flakes (optional)
Instructions
- Prepare the Potato: Heat the oven to 200°C (180°C fan/gas mark 6). Place the grated potato in a clean tea towel and wring out as much excess water as possible. Transfer the dried potato to a large bowl.
- Mix the Hash Brown: Add the beaten egg, plain flour, 20g grated cheddar, and half of the finely sliced spring onions to the bowl with the potato. Season generously with salt and a good grind of black pepper, then mix thoroughly to combine.
- Cook the Hash Brown Base: Brush a 20cm ovenproof skillet or frying pan with vegetable oil and heat it over medium heat. Once hot, press the potato mixture evenly into the pan forming a well in the center. Cook for 6-8 minutes until the bottom is golden and crisp.
- Bake the Hash Brown: Transfer the skillet to the preheated oven and bake the hash brown for 10 minutes to set and start crisping the potato.
- Add Egg and Cheese Topping: Carefully break the remaining whole egg into the well in the center of the hash brown. Sprinkle the remaining 20g grated cheddar over the top.
- Finish Baking: Return the skillet to the oven and bake for another 8-10 minutes, or until the potato is crisp, the egg white is set, and the yolk remains runny or cooked to your preference.
- Garnish and Serve: Remove from the oven and sprinkle the remaining spring onions and chilli flakes (if using) over the top. Serve immediately while hot and enjoy.
Notes
- Ensure you wring out all moisture from the grated potato to help achieve a crispy texture.
- Use a 20cm ovenproof skillet or frying pan to cook and bake the hash brown for even heat distribution.
- If you prefer a fully cooked egg yolk, bake for a few minutes longer until it reaches your desired doneness.
- Chilli flakes are optional and add a nice subtle heat to the dish.
- This recipe serves one but can easily be doubled for more servings.
Keywords: cheesy hash brown, skillet hash brown, breakfast hash brown, hash brown and eggs, baked eggs skillet, brunch recipe, cheddar and egg breakfast
