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Cheesy Skillet Sweet Potato Hash Browns and Eggs
Serves 2 to 3
Steps
- 1. Preheat oven to 375˚F, for 10 minutes.
- 2. Add 2 tablespoons butter and oil to a 10” cast iron skillet and place on the stove over medium-high heat.
- 3. Swirl melting butter over the entire surface and add shredded potatoes and garlic and sauté mixture for 3 to 4 minutes. Season with salt and pepper.
- 4. Add thyme and chives and continue to sauté for an additional 2 minutes.
- 5. Spread mixture into an even layer and create 3 pockets within the potatoes. Season with salt and pepper.
- 6. Dot 1 1/2 tablespoons butter over the surface and transfer skillet back into the oven for 15-18 minutes.
- 7. 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.
- 8. Season with salt and pepper and finish with a sprinkle of extra thyme and chives. Serve.
Originally published at spoonforkbacon.com. Reproduced for personal collection.
