Skillet Recipe
Eggs any style served over hash browns, onions, red peppers and cheddar cheese. Served with sourdough toast.
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Ingredients
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Skillet base
Topping and eggs
Toast & garnish
Method
Skillet base
prepare potatoes
Place shredded potatoes in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much liquid as possible. Removing moisture helps the hash brown crisp.
preheat skillet
Heat a 10–12 inch oven-safe skillet over medium-high heat. Add vegetable oil and 1 tablespoon butter. Heat until butter melts and begins to foam, about 1 minute.
cook onions & peppers
Add the diced onion and red bell pepper to the skillet and sauté, stirring occasionally, until softened and beginning to brown, about 4–5 minutes.
season & crisp
Sprinkle kosher salt, black pepper, and smoked paprika (if using) evenly over the potatoes. Cook undisturbed for 6–8 minutes until the bottom is golden brown and crisp. If the potatoes stick, run a spatula around the edge to release.
Topping and eggs
flip or finish in oven
Option A (flip): carefully divide the hash into sections and flip each portion to brown the other side, then return to skillet heat and cook 4–5 more minutes until cooked through. Option B (oven finish - recommended for even cooking): transfer the skillet to a preheated 375°F (190°C) oven and bake 8–10 minutes until the top is set and the underside is golden. Use oven mitts — skillet will be hot.
add cheese
Remove the skillet from heat (if on stove) or pull from oven briefly. Evenly sprinkle the shredded cheddar over the hot hash so it begins to melt. If using the oven method, you can add cheese for the final 2 minutes to melt.
cook eggs any style
There are two approaches depending on desired egg style: For sunny-side-up or over-easy: in a separate nonstick pan, melt remaining 1/2 tablespoon butter over medium-low. Crack eggs gently into the pan, season with 1/4 tsp salt and 1/4 tsp pepper, and cook to desired doneness (2–3 minutes for sunny-side, flip for 20–30 seconds for over-easy). For scrambled: whisk eggs with salt and pepper and cook, stirring gently, until softly set. For baked eggs on the skillet: make four shallow wells in the cheesy hash, crack one egg into each well, return to 375°F (190°C) oven and bake 6–9 minutes until whites are set and yolks at desired doneness.
Toast & garnish