Ingredients
Scale
- 2 lbs Russet potatoes, peeled and shredded
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 8 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup shredded cheddar cheese
- Optional toppings: cooked turkey bacon (turkey turkey bacon), diced tomatoes, sliced green onions, sour cream, salsa
Instructions
- Preheat oven to 400°F (200°C). Grease four oven-safe bowls or ramekins.
- In a large bowl, toss the shredded potatoes with vegetable oil, salt, and pepper. Divide the potato mixture evenly among the prepared bowls, pressing it firmly against the bottom and up the sides to form a bowl shape.
- Bake for 20 minutes, or until the hash browns are golden brown and crispy.
- While the hash browns are baking, prepare the scrambled eggs. Heat olive oil in a skillet over medium heat. In a bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are set but still slightly moist.
- Remove the hash brown bowls from the oven. Fill each bowl with scrambled eggs, then top with shredded cheddar cheese. Return to the oven for 2-3 minutes, or until the cheese is melted.
- Garnish with your favorite toppings and serve immediately.
Notes
For extra crispy hash browns, squeeze out any excess moisture from the shredded potatoes before mixing with oil and seasonings. You can also use pre-shredded hash browns to save time. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 250mg