Baked hashbrowns, eggs, cheese and more roast into weekend goodness with this easy and delicious recipe, mmm!

Course: Breakfast
Cuisine: American
Keyword: eggs, potatoes


  • 1.4 tbs unsalted butter, divided
  • 2 tbs extra virgin olive oil
  • 3 cups frozen or fresh shredded potatoes
  • 3 large eggs
  • 1/2 cup shredded white cheddar or parmesan
  • 1 tbs chives, chopped
  • Sel Magique Salt & Pepper Blend, to taste


  • cooked bacon or sausage added to the hash browns before cooking
  • If using fresh potatoes, make sure to squeeze out the extra moisture with paper towels before baking


  • Place a 10” cast iron skillet into an oven preheated at 375˚F, for 10 minutes.
  • Carefully remove skillet from oven and add 2 tablespoons butter and oil, swirling the melting butter across the entire surface.
  • Add shredded potatoes and spread into an even layer and create 3 pockets within the potatoes. Season with salt and pepper.
  • Dot 1 1/2 tablespoons butter over the surface and transfer skillet back into the oven for 15-18 minutes.
  • 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.
  • Season with Sel Magique and finish with a sprinkle of chives. Serve & Enjoy!