Cheesy Skillet Hash Brown & Eggs Recipe
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.
- 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
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
- 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.
- 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.
- Heat the Skillet: Brush a 20cm ovenproof skillet or frying pan with the vegetable oil and place over medium heat until hot and shimmering.
- 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.
- 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.
- 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.
- 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.
- 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
