This Simple Cheesy Skillet Hash Browns and Eggs recipe is the ultimate cozy breakfast made in one pan. Crispy hash browns, melty cheese, and perfectly baked eggs come together in a hot skillet for an easy, satisfying meal that works for breakfast, brunch, or even a quick dinner.
Why You’ll Love This Recipe
- One-skillet, minimal cleanup
- Crispy potatoes with creamy eggs
- Melty cheese in every bite
- Easy, budget-friendly ingredients
- Perfect for busy mornings or lazy weekends
Simple Cheesy Skillet Hash Browns and Eggs
Ingredients
- 4 1/2 tablespoons unsalted butter divided
- 2 tablespoons extra-virgin olive oil
- 3 cups frozen shredded potatoes hash browns
- 3 large eggs
- 1/2 cup shredded white cheddar cheese
- 1 tablespoon thinly sliced chives
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Place a 10-inch cast iron skillet in the oven for 10 minutes.
- Carefully remove skillet and add 2 tablespoons butter and olive oil, swirling to coat the pan evenly.
- Add shredded potatoes and spread into an even layer. Create three small pockets in the potatoes. Season with salt and pepper.
- Dot the surface with 1 1/2 tablespoons butter and return skillet to the oven for 15–18 minutes.
- Remove skillet and add 1 teaspoon butter into each potato pocket. Crack one egg into each pocket.
- Sprinkle shredded cheese over the potatoes and return skillet to the oven for 8–10 minutes, until egg whites are set but yolks remain slightly runny and potatoes are golden.
- Season with salt and pepper, garnish with chives, and serve immediately.
Notes
Ingredients
- 4 1/2 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 3 cups frozen shredded potatoes (hash browns)
- 3 large eggs
- 1/2 cup shredded white cheddar cheese
- 1 tablespoon thinly sliced chives
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Place a 10-inch cast iron skillet in the oven for 10 minutes.
- Carefully remove skillet and add 2 tablespoons butter and olive oil, swirling to coat the pan evenly.
- Add shredded potatoes and spread into an even layer. Create three small pockets in the potatoes. Season with salt and pepper.
- Dot the surface with 1 1/2 tablespoons butter and return skillet to the oven for 15–18 minutes.
- Remove skillet and add 1 teaspoon butter into each potato pocket. Crack one egg into each pocket.
- Sprinkle shredded cheese over the potatoes and return skillet to the oven for 8–10 minutes, until egg whites are set but yolks remain slightly runny and potatoes are golden.
- Season with salt and pepper, garnish with chives, and serve immediately.
Tips & Tricks
- Do not thaw hash browns for maximum crispiness
- Use a hot skillet to prevent sticking
- Cover loosely with foil if cheese browns too fast
- Swap cheddar for mozzarella, Monterey Jack, or Swiss
Details
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2–3 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian, halal-friendly
Notes
- Add sautéed onions or bell peppers for extra flavor
- Serve with toast, avocado, or fresh fruit
- Great topped with hot sauce or chili flakes
Nutrition (Approximate per serving)
- Calories: 410
- Protein: 16g
- Carbohydrates: 28g
- Fat: 27g
FAQ
Can I use fresh potatoes instead of frozen?
Yes, shred and squeeze out excess moisture before using.
How do I keep the yolks runny?
Bake just until whites are set, checking early.
Can I make this dairy-free?
Use plant-based butter and dairy-free cheese alternatives.
What pan can I use if I don’t have cast iron?
Use any oven-safe skillet of similar size.
Storage
- Best served fresh
- Store leftovers in the fridge up to 2 days
- Reheat in oven or skillet for best texture
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Conclusion
This Simple Cheesy Skillet Hash Browns and Eggs recipe is proof that comfort food doesn’t have to be complicated. Crispy, cheesy, and endlessly satisfying, it’s a go-to skillet breakfast you’ll want to make again and again.