Simple Cheesy Skillet Hash Browns and Eggs

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Chives
  • 3 cups Potatoes, Frozen

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 4 1/2 tbsp Butter, unsalted
  • 1/2 cup Cheddar, white

Found on spoonforkbacon.com

Description

Ingredients

• 4 1/2 tablespoons unsalted butter, divided
• 2 tablespoons extra virgin olive oil
• 3 cups frozen, shredded potatoes
• 3 large eggs
• 1/2 cup shredded white cheddar
• 1 tablespoon thinly sliced chives
• salt and pepper to taste

Directions

• 1. Place a 10” cast iron skillet into an oven preheated at 375˚F, for 10 minutes. 2. Carefully remove skillet from oven and add 2 tablespoons butter and oil, swirling the melting butter across the entire surface. 3. Add shredded potatoes and spread into an even layer and create 3 pockets within the potatoes. Season with salt and pepper. 4. Dot 1 1/2 tablespoons butter over the surface and transfer skillet back into the oven for 15-18 minutes. 5. Remove skillet from the oven and dot each pocket within the potatoes with 1 teaspoon butter. Add a cracked egg into each pocket, top the potatoes with shredded cheese and return the skillet to the oven for 8 to 10 minutes or until the egg whites are set, with the yolks still creamy and the top of the potatoes are golden brown. 6. Season with salt and pepper and finish with a sprinkle of chives. Serve.