🥞 Breakfast & Brunch
Crispy Hash Brown & Egg Skillet
Crunchy hash browns, melty cheddar and runny-yolk eggs, all cooked in a single skillet.
Method
Dry the potatoes
Squeeze the thawed hash browns in a clean towel to remove as much moisture as possible. This is the secret to crispiness.
Soften the veg
Heat the oil in a 12-inch oven-safe skillet over medium-high. Cook the onion and pepper for 4 minutes until softened, then push to the sides.
Crisp the base
Add the hash browns, season with paprika, salt and pepper, and press into an even layer. Cook undisturbed for 8 minutes until the underside is deep golden.
Flip in sections
Flip the potatoes in large pieces and cook 5 minutes more. Sprinkle with the cheddar and bacon.
Add the eggs
Make 6 small wells, crack an egg into each, and season. Cover and cook over medium-low 5 to 6 minutes for set whites and runny yolks.
Finish
Top with scallions and hot sauce and serve straight from the skillet.
Kitchen notes
- Use a cast-iron or stainless skillet for the best crust.
- For firmer yolks, cover for 2 extra minutes.
- Swap the cheddar for pepper jack if you like a little heat.