Baked Egg Skillet with Crispy Hash Brown Crust
1 1/2 cups shredded fresh potatoes
4 large eggs
3/4 cup shredded cheese (I used colby and monterey jack)
2 tablespoons extra virgin olive oil
Salt, pepper and paprika
Garnish: salsa, sour cream, sliced green onions, sliced avocado
Shred the potatoes using your food processor or box grater. Place the potatoes between two dish towels or layers of paper towels and pat/squeeze to remove moisture. Once the potatoes are dry set aside while you prepare your pan. Note: Instead of grating your own potatoes, use "Simply Potatoes" which are alread pre-shredded and don't have a lot of moisture.
Heat the olive oil in a 9" cast iron or oven proof nonstick skillet over medium high heat. Add the potatoes and spread into an even layer. Press firmly to compact the potatoes to ensure they stick together. Sprinkle with salt, fresh ground pepper and paprika.
Cook undisturbed for 3-4 minutes or until golden brown. Using a large spatula, flip the hash brown over.
|I used a large fish spatula to flip, but if you don't have one use any large spatula (or 2 spatulas)|
Continue to cook on the reverse side another 3-4 minutes. At this point, preheat your broiler.
Remove the pan from the stovetop and crack the eggs in a single layer over the top of the hash brown. Sprinkle with salt and pepper then top with cheese.
Place in the oven and broil until desired doneness is reached, approx 5 minutes for runny yolks or 7 minutes for firm yolks.
Tip: If your skillet has handles that you are not sure are oven proof, just cover them with a few layers of foil to protect them.
Remove from oven, slice and serve with desired garnish. Enjoy!
Recipe adapted from Two Tarts