Ingredients
6
6 servings
- •4 lb russet potato
- •salt, to taste
- •pepper, to taste
- •1 tablespoon garlic powder
- •¼ teaspoon cayenne pepper
- •1 teaspoon onion powder
- •1 cup shredded parmesan cheese
- •¼ cup olive oil
- •12 slices cheddar cheese, cut into 1x3in (2x7 cm) strips
- •12 slices deli ham, cut into 1x3in (2x7 cm) strips
- •6 large eggs
- •fresh chive, chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray
- Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they’re completely dry.
- Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.
- Transfer the potato mixture to the baking dish. Spread evenly.
- Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.
- Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.
- Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.
- Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.
- Serve and sprinkle with chives, if desired.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 631
- Carbohydrate: 67g
- Fat: 29g
- Fiber: 5g
- Protein: 27g
- Sugar: 3g
Related Recipes
Cheesy Baked Hash Brown Patties
Crispy Restaurant-Style Hash Browns
Hash-Brown Waffles
Hash Brown Quiche
Hash Brown Benedict
Crunchy Hash Brown Breakfast Wrap
Cheddar-Chive Hash Browns
Hash Brown Mini Quiches
Cheesy Sheet Pan Hash Browns
Egg and Hash Brown Casserole
Cheesy Bacon, Sausage, and Egg Hash Brown Skillet
