Dinner

Cheesy Skillet Hash Brown & Eggs Recipe

ByLuna Ryder February 1, 2026February 1, 2026

Introduction

This cheesy skillet hash brown with eggs is a comforting and satisfying breakfast or brunch dish. Crispy on the outside, soft inside, and topped with a perfectly cooked egg, it’s a delicious way to start your day with simple ingredients.

A dark cast-iron pan contains a golden-brown crispy layer of shredded potatoes forming the base, with a sunny-side-up egg in the center, its whites cooked and yolk bright red and glossy. Thin slices of green onions are scattered on top, adding hints of fresh green, along with crushed red pepper flakes for texture and color contrast. On the right side of the pan, a silver fork with a wooden handle rests, slightly piercing the crispy potato layer as if ready to scoop a bite. The pan sits on a light beige surface, while the overall lighting highlights the crispy texture and fresh garnishes. photo taken with an iphone --ar 4:5 --v 7

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)
Salt and black pepper to season

Instructions

Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Place the grated potato into a clean tea towel and wring out any excess water. Transfer to a bowl.
Step 2: Mix the potato with the beaten egg, plain flour, 20g grated cheddar, and half the spring onions. Season generously with salt and a grind of 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 into the pan using the back of a spoon, creating a well in the center.
Step 4: Fry the hash brown for 6-8 minutes until golden on the bottom.
Step 5: Transfer the skillet to the oven and bake the hash brown for 10 minutes.
Step 6: Carefully break the remaining egg into the well in the middle of the hash brown. Sprinkle the additional grated cheddar over the top.
Step 7: Return the skillet to the oven and bake for 8-10 minutes until the potato is crisp, the egg white is set, and the yolk reaches your preferred doneness.
Step 8: Remove from the oven, sprinkle with the remaining spring onions and chilli flakes if using. Serve immediately.

Tips & Variations

For extra crispiness, make sure to squeeze out as much water as possible from the grated potato.
Swap the cheddar for smoked cheese or add cooked bacon or herbs for a flavor twist.
If you prefer your egg fully cooked, bake a little longer until the yolk firms up.
Use a non-stick pan or a well-seasoned cast iron skillet for easy flipping and cleaning.

Storage

Store any leftover hash brown in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or oven to keep it crispy. It’s best eaten fresh as the egg topping is less appealing after refrigeration.