Description
This Cheesy Skillet Hash Brown & Eggs recipe combines crispy golden hash browns with melted cheddar cheese and perfectly baked eggs, all cooked together in a single ovenproof skillet. It’s a comforting and satisfying breakfast or brunch dish featuring Maris Piper potatoes, spring onions, and a touch of spice with optional chilli flakes.
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 freshly ground black pepper, to taste
For Cooking
- 1 tbsp vegetable oil
- 1 egg (for topping)
- 20g cheddar, grated (for topping)
- 1/4 tsp chilli flakes (optional, for topping)
Instructions
- Prepare the Potato: Heat the oven to 200C/180C fan/gas 6. Place the coarsely grated potato into a clean tea towel and wring out any excess water thoroughly to ensure crispness.
- Mix Ingredients: Transfer the dried grated potato to a bowl. Add the beaten egg, plain flour, 20g grated cheddar, and half of the finely sliced spring onions. Season generously with salt and freshly ground black pepper, then mix everything well to combine.
- Heat the Skillet: Brush a 20cm ovenproof skillet or frying pan with the vegetable oil and place it over medium heat. Wait until the oil is hot before adding the hash brown mixture.
- Cook Hash Brown Base: Press the hash brown mixture into the pan using the back of a spoon, creating a flat, even layer with a well in the center to hold the egg later. Fry the hash brown for 6-8 minutes until the base turns golden and crispy.
- Bake the Hash Brown: Transfer the skillet to the preheated oven and bake the hash brown for 10 minutes, allowing it to cook through and firm up.
- Add Egg and Cheese Toppings: After baking, crack one egg into the well made in the center of the hash brown. Sprinkle the remaining 20g grated cheddar cheese over the entire hash brown surface.
- Finish Baking: Return the skillet to the oven and bake for an additional 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 the skillet from the oven. Sprinkle the remaining spring onions and optional chilli flakes over the top for a fresh and mildly spicy finish. Serve immediately.
Notes
- Wringing out excess moisture from the potato is key to achieving a crispy hash brown.
- You can adjust the egg cooking time depending on how you like your yolk (runny or fully set).
- If you don’t have a 20cm ovenproof skillet, use an ovenproof frying pan or transfer the hash brown to a baking dish after frying.
- Chilli flakes are optional but add a nice subtle heat; omit if you prefer a milder taste.
- Maris Piper potatoes are recommended for their starchy texture, but other starchy varieties can be used as well.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Keywords: hash brown, cheesy hash brown, skillet breakfast, baked eggs, cheddar cheese, spring onions, brunch recipe, easy breakfast
