These cheesy egg hash browns are a tasty treat! With crispy potatoes, fluffy eggs, and melted cheese, it’s like a breakfast party in your mouth.
Honestly, who can resist that bubbly cheese? I love making this on lazy weekends when I want something hearty and fun without a lot of fuss. You’re gonna love it! 😄
Key Ingredients & Substitutions
Potatoes: Shredded russet potatoes are perfect here since they turn crispy and fluffy. If you’re short on time or want an easier prep, frozen hash browns work just as well. They’re convenient and save you a step!
Butter: Use unsalted butter for better control of seasoning. If you’re dairy-free, try olive oil or coconut oil instead. They add a nice flavor and will still give you that golden crispy finish.
Onion: Yellow onions offer sweetness and depth. You could swap them out for green onions or shallots if you prefer a milder taste or if that’s what you have on hand!
Cheese: Cheddar is classic, but I also love using a mix of Monterrey Jack for extra creaminess. If you’re looking for something lighter, you can use reduced-fat cheese or even nutritional yeast for a cheesy flavor without the calories.
Eggs: For a richer option, you can use medium or even extra-large eggs. If you’re vegan, consider using tofu or chickpea flour as a substitute that can be flavored to create an egg-like dish.
How Do You Make Perfectly Crispy Hash Browns?
Achieving crispy hash browns requires a few key steps. First, rinsing and draining the potatoes is crucial. This removes excess starch, keeping them from becoming gummy. Here’s how to get that perfect crunch:
- After shredding the potatoes, rinse them in cold water and pat them dry with a towel. The more moisture you remove, the better they’ll crisp up.
- Heat your skillet to medium before adding the butter. A hot pan helps to encourage a nice golden crust.
- Once you’ve added the potatoes, let them cook without stirring for several minutes. This forms a crust. Only flip when the bottom is golden brown!
- Cook both sides until they’re crispy, and don’t be afraid to use a little extra oil or butter if they seem dry.
Follow these tips, and you’ll be on your way to a deliciously crispy hash brown base!
Cheesy Egg Hash Browns
Ingredients You’ll Need:
For the Hash Browns:
- 3 cups peeled and shredded potatoes (about 2 medium potatoes)
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- Salt and black pepper, to taste
For the Eggs and Cheese:
- 3 large eggs
- 1 cup shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- 2 tablespoons chopped fresh parsley (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and about 20-25 minutes of cooking time. With a total of around 35 minutes, you’ll have a delicious breakfast or brunch to enjoy!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by rinsing the shredded potatoes under cold water. This will help remove some of the excess starch that could prevent them from getting crispy. Once rinsed, pat them dry thoroughly with paper towels or a clean kitchen towel.
2. Cook the Onions:
In a large cast iron skillet, heat the butter over medium heat until it melts and is bubbly. Add in the finely chopped onion and sauté for about 2-3 minutes, or until they turn soft and translucent. This adds a nice flavor to your hash browns!
3. Make the Hash Browns:
Add the shredded potatoes to the skillet, spreading them out evenly. Season generously with salt and black pepper to taste. Allow the potatoes to cook without stirring for about 5-7 minutes until the bottom is golden brown and crispy. Then, carefully flip the hash browns in sections to cook the other side for an additional 5-7 minutes until golden and cooked through.
4. Add the Eggs and Cheese:
Once the hash browns are crispy and ready, use a spoon to create three small wells evenly spaced in the cooked potatoes. Crack one egg into each well. Then, sprinkle the shredded cheese evenly over the entire skillet, covering both the eggs and potatoes.
5. Cook and Serve:
Cover the skillet with a lid and reduce the heat. Cook on low for 4-6 minutes, or until the eggs are set to your liking and the cheese is melted and bubbly. Once done, remove from heat and garnish with the chopped fresh parsley. Season with additional salt and pepper if desired.
6. Enjoy!
Serve hot right from the skillet and enjoy your cheesy, delicious egg hash browns. Perfect for a cozy breakfast or brunch with family and friends!
Can I Use Frozen Hash Browns Instead of Fresh Potatoes?
Absolutely! Frozen hash browns can save you time. Just skip the rinsing and drying steps, and cook them directly in the skillet. They might take a little less time to crisp up, so keep an eye on them!
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, consider using silken tofu. Blend about 1/4 cup of silken tofu with a bit of salt and turmeric for color to mimic eggs. Alternatively, you can use a chickpea flour mixture—combine 3 tablespoons of chickpea flour with 3 tablespoons of water for each egg you’d like to replace!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet or microwave. You can add a splash of water when reheating in the microwave to help keep them moist.
Can I Add Other Vegetables?
Definitely! Feel free to toss in any veggies you love, like bell peppers, spinach, or mushrooms. Just make sure to sauté them with the onions to soften them before adding the potatoes.
