Cheesy Skillet Hash Brown & Eggs Recipe

Introduction

This cheesy skillet hash brown with eggs is a comforting and satisfying breakfast or brunch dish. Crispy on the outside and soft inside, it combines grated potato with melted cheddar and a perfectly baked egg. It’s simple to make and deliciously flavorful.

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

1. Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Place the grated potato in a clean tea towel and wring out any excess moisture thoroughly.
2. Step 2: Transfer the dried potato to a bowl. Add the beaten egg, plain flour, 20g grated cheddar, and half the spring onions. Season generously with salt and black pepper, then mix well to combine.
3. 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 into the pan evenly, creating a shallow well in the center with the back of a spoon.
4. Step 4: Fry the hash brown mixture for 6–8 minutes until the base is golden and crisp.
5. Step 5: Transfer the skillet to the oven and bake for 10 minutes to cook through and crisp further.
6. Step 6: Remove the skillet from the oven and carefully break the remaining egg into the well. Sprinkle the additional 20g cheddar evenly over the top.
7. Step 7: Return the skillet to the oven and bake for 8–10 minutes, or until the potato is crisp, the egg white is set, and the yolk is cooked to your liking.
8. Step 8: Garnish with the remaining spring onions and a sprinkle of chilli flakes if using. Serve immediately.

Tips & Variations

• For extra crispiness, make sure to squeeze out as much water from the grated potato as possible.
• Try adding herbs like chives or parsley for a fresh flavor boost.
• Swap cheddar for a milder cheese like mozzarella if you prefer a less sharp taste.
• Add cooked bacon or ham for a meaty variation.
• If you don’t have an ovenproof skillet, transfer the hash brown to a baking dish before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a nonstick skillet over low heat to keep the hash brown crisp. Avoid microwaving if you want to maintain texture, but it will still warm the dish if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, but Maris Piper or other starchy potatoes work best for crispy hash browns. Waxy potatoes may result in a softer texture.

What can I do if I don’t have an ovenproof skillet?

You can cook the hash brown in a frying pan, then carefully transfer it to a baking dish to finish in the oven. Just be careful when moving it so it doesn’t break apart.

Cheesy Skillet Hash Brown & Eggs Recipe

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4.6 from 61 reviews

A delicious and comforting cheesy skillet hash brown topped with a perfectly baked egg, combining crispy golden potatoes with melted cheddar and fresh spring onions for a hearty breakfast or brunch.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 24 minutes
• Total Time: 39 minutes
• Yield: 1 serving 1x
• Category: Breakfast
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Hash Brown Mixture

• 1 large Maris Piper potato (about 250g), coarsely grated
• 1 egg, beaten
• 1 tbsp plain flour
• 20g cheddar, grated
• 3 spring onions, finely sliced (half for mixture, half for topping)
• Salt and black pepper, to season

Cooking and Topping

• 1 tbsp vegetable oil
• 1 egg (for topping)
• 20g cheddar, grated (for topping)
• 1⁄4 tsp chilli flakes (optional)

Instructions

1. Prepare the Potato: Heat the oven to 200°C/180°C fan/gas 6. Tip the grated potato into a clean tea towel and wring out any excess water to remove moisture, which will help the hash brown crisp up.
2. Mix Ingredients: Transfer the drained potato to a bowl. Add the beaten egg, plain flour, 20g grated cheddar, and half of the spring onions. Season generously with salt and freshly ground black pepper, then mix everything thoroughly to combine.
3. Heat the Skillet: Brush a 20cm ovenproof skillet or frying pan with the vegetable oil and place over medium heat until hot and shimmering.
4. Cook the Hash Brown: Press the hash brown mixture firmly into the pan using the back of a spoon, creating a well in the center for the egg. Fry for 6-8 minutes or until the bottom is golden and crisp.
5. Bake the Hash Brown: Transfer the skillet to the preheated oven and bake the hash brown for 10 minutes to start cooking through and crisping further.
6. Add Egg and Cheese Topping: Carefully break the egg into the well in the middle of the hash brown. Sprinkle the remaining 20g grated cheddar over the potato.
7. Finish Baking: Return the skillet to the oven and bake for another 8-10 minutes, until the potato is crisp, the egg white is set, and the yolk remains runny or cooked to your preferred doneness.
8. Garnish and Serve: Remove from the oven and sprinkle with the remaining spring onions and optional chilli flakes. Serve immediately while hot and enjoy.

Notes

• Ensure to thoroughly wring out the potato to avoid soggy hash browns.
• You can adjust cooking time based on your preference for egg doneness.
• Use a 20cm ovenproof skillet to allow seamless transition from stovetop to oven.
• Optional chilli flakes add a mild heat but can be omitted for a milder flavor.
• The recipe works well with other types of cheddar or semi-hard cheese as a substitute.

Keywords: cheesy hash browns, skillet hash browns, baked egg, breakfast skillet, brunch recipe, cheddar hash browns