Cheesy 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
Scale
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
