This Baked Eggs with Cripsy Hashbrown Crust dish is one of my best blog finds to date. The second I saw this recipe, I knew we would absolutely adore it. Not only is it delicious and simple but I almost always have all the required ingredients on hand. That means I can whip this up as a quick, yet fancy breakfast or dinner when I’m in a pinch.
I stumbled across this recipe a couple months ago and have made it several times but decided to hold off on sharing it with you until now because it is the perfect brunch item for a Mother’s Day feast.
I don’t know about you but my guy doesn’t do a whole lot of cooking so this is great for him since it doesn’t require too much work but yields an amazing result that seems like he must have slaved in the kitchen. I have a little something coming on Friday that would combine with this dish to make a beautiful Mother’s Day brunch.
- 1 1/2 – 2 cups fresh shredded potato (about 4 medium sized red potatoes)
- 1/2 tsp salt
- 6 eggs
- 3/4 cup shredded cheese (we used sharp white cheddar)
- 2 Tbsp olive oil
- Shred the potatoes (I used my food processor to make quick work of this). The quantity of potatoes you use is flexible – less will create a thinner crispier crust, more will create a thicker crust that’s soft in the middle. I’ve done it both ways and I think I like the thinner/crispier crust… Toss the shredded potatoes with the salt, then press them firmly between two dish towels or a few layers of paper towels. The goal is to get as much moisture out of the potatoes as possible so they’ll brown up nice and crisp.
- Heat a cast iron skillet with the olive oil over medium high heat. Add the potatoes and use the back of a large spoon to spread them evenly and then press them down firmly into a flat pancake. Let them sit and brown, undisturbed, for about 3-4 minutes. Make sure your heat isn’t so high that it burns the potatoes – you want them to get golden brown but not burn. You can use your spoon to lift up an edge and take a peek to monitor progress.
- When the first side is brown, use a large spatula to flip the whole thing over. They shredded browned potatoes should be interwined with each other enough that this isn’t too difficult to do. Let the 2nd side brown for an additional 4 minutes.
- When both sides of the crust are browned, remove from heat and crack the 6 eggs evenly over the top. Season with a little salt and pepper if desired, then sprinkle the 3/4 cup of shredded cheese over the eggs.
- Pop in the oven on broil for 5-7 minutes, depending on whether you like your eggs to be soft or hard. I like mine hard, so I let them broil for the full 7 minutes. Slice, serve, enjoy!
May 14, 2012 at 6:53 pm
Your Baked Eggs with Crispy Hashbrown Crust is the greatest idea and I can’t wait to make it. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great week and come back soon!
Miz Helen
May 17, 2012 at 8:04 am
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you have a great week end and enjoy your new Red Plate!
Miz Helen
April 3, 2014 at 2:31 pm
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May 24, 2015 at 10:30 pm
We made this recipe tonight, only I played with it a bit, adding some sausage I had cooked earlier. I browned the hash browns, added the sausage, then the cheese and topped with the eggs. Under the broiler it went and 7 minutes and 30 seconds later, we tore into the best breakfast dish (for dinner!) that I’ve ever had. Thanks for the recipe…much appreciated.
May 24, 2015 at 10:53 pm
So glad you enjoyed it and love the addition of sausage! Thanks for stopping by and leaving some love!