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Sheet Pan Eggs and Hash Browns

Sheet Pan Eggs and Hash Browns

Layers of Fontina and Parmesan cheese woven into seasoned hash browns make the perfect baking spot for fresh eggs!

Brunch is a favorite meal in my family but there are some dishes that leave such a mess in the kitchen – bacon, eggs and hash browns can all be culprits. I always cook bacon in the oven so this dish is an obvious fit for me. With this being an incredibly busy time of year anything that can minimize meal prep and simplify cleanup is a plus. Sheet pan meals are a great way to tackle both. Cooking hash brown potatoes in the oven will give you fabulous results with minimal effort – but add some fresh eggs and you’ve got an easy, hearty and delicious breakfast.

Start by tossing the hash browns in melted butter and olive oil. Season with a little kosher salt, freshly cracked black pepper and a dash of garlic powder plus just a bite of heat with honey chipotle or your favorite chili powder. Finally fold in a delightful blend of Fontina and Parmesan cheese.

Pop the hash browns in the oven until they’re starting to crisp.

Then slide fresh eggs onto the potatoes and finish baking until they’re set to your liking.

A side of bacon, maybe a biscuit with a slather of butter along with the sheet pan eggs and hash browns – you and your crew will be ready to tackle the day!

Sheet Pan Eggs and Hash Browns

1 package hash brown, about 20 ounces or 4 cups

2 tablespoons olive oil

2 tablespoons butter, melted

¾ teaspoon kosher salt

½ teaspoon freshly cracked black pepper

½ teaspoon honey chipotle powder or chili powder

½ teaspoon garlic powder

½ cup shaved blend of Fontina and Parmesan, such as Sartori’s Reserve Cheese Tuscan Blend

4 to 6 eggs

Line an 18” x 13” x 1” rimmed baking sheet with parchment paper.

Place the hash browns in a large mixing bowl. In a small mixing bowl whisk the olive oil with the melted butter. Add the kosher salt, black pepper, chipotle powder and garlic powder, whisking until well blended.

Toss in the shaved cheese and stir to combine.

Pour the seasoning mixture over the hash brown potatoes and stir well to coat the potatoes.

Spread the hash browns out on the parchment paper, making slight indentions where you’ll place the eggs.

Place the hash browns in a 400-degree oven and bake for 25 minutes. If you like crispier hash browns, add another 5 to 7 minutes. Remove the pan from the oven. Crack each egg into a separate cup then slide the egg into the indentations in the hash browns. Return the hash browns and eggs to the oven and continue baking for another 8 to 13 minutes or until the eggs are cooked to your preference.

About 8 to 10 minutes will produce an egg over easy and 13 minutes will be cooked to medium with the yolk slightly set. To serve, use a metal spatula and cut the hash browns around the egg, scooping up potatoes with each egg.

Serves 4 to 6.

Sheet Pan Eggs and Hash Browns, courtesy of Preserving Good Stock

November 26, 2018
: Serves 4 to 6

Layers of Fontina and Parmesan cheese woven into seasoned hash browns make the perfect baking spot for fresh eggs!

By:

Ingredients
  • 1 package hash brown, about 20 ounces or 4 cups
  • 2 tablespoons olive oil
  • 2 tablespoons butter, melted
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon honey chipotle powder or chili powder
  • ½ teaspoon garlic powder
  • ½ cup shaved blend of Fontina and Parmesan, such as Sartori’s Reserve Cheese Tuscan Blend
  • 4 to 6 eggs
Directions
  • Step 1 Line an 18” x 13” x 1” rimmed baking sheet with parchment paper.
  • Step 2 Place the hash browns in a large mixing bowl.
  • Step 3 In a small mixing bowl whisk the olive oil with the melted butter. Add the kosher salt, black pepper, chipotle powder and garlic powder, whisking until well blended.
  • Step 4 Toss in the shaved cheese and stir to combine.
  • Step 5 Pour the seasoning mixture over the hash brown potatoes and stir well to coat the potatoes.
  • Step 6 Spread the hash browns out on the parchment paper, making slight indentions where you’ll place the eggs.
  • Step 7 Place the hash browns in a 400-degree oven and bake for 25 minutes. If you like crispier hash browns, add another 5 minutes.
  • Step 8 Remove the pan from the oven. Crack each egg into a separate cup then slide the egg into the indentations in the hash browns. Return the hash browns and the eggs to the oven and continue baking for another 8 to 13 minutes or until the eggs are cooked to your preference.
  • Step 9 About 8 to 10 minutes will produce an egg over easy and 13 minutes will be cooked to medium with the yolk slightly set.
  • Step 10 To serve, use a metal spatula and cut the hash browns around the egg, scooping up potatoes with each egg.


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