Cheesy skillet hash brown & eggs

Brighten up breakfast or brunch with this easy, gratin-inspired cheesy skillet hash brown and eggs. It’s ideal for lazy weekends when you have some solo time

  • Prep:10 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 661
  • fat 35g
  • saturates 12g
  • carbs 54g
  • sugars 0g
  • fibre 5g
  • protein 30g
  • salt 1.1g


  • 1 large Maris Piper potato (about 250g), coarsely grated
  • 1 egg, beaten
  • 1 tbsp plain flour
  • 20g cheddar, grated
  • 3 spring onions, finely sliced
  • 1 tbsp vegetable oil
  • 1 egg
  • 20g cheddar, grated
  • 1⁄4 tsp chilli flakes (optional)


  1. Heat the oven to 200C/180C fan/gas 6. Tip the grated potato into a clean tea towel and wring out any excess water. Transfer to a bowl and mix in the beaten egg, flour, cheese and half the spring onions. Season with plenty of salt and a grinding of black pepper.

  2. Brush a 20cm ovenproof skillet or frying pan with the oil and set over a medium heat. Once hot, press the hash brown mixture into the pan using the back of a spoon, making a well in the middle. Fry for 6-8 mins until golden.

  3. Transfer the hash brown to the oven and bake for 10 mins. For the toppings, break the egg into the gap and sprinkle the cheese over the hash brown. Bake for 8-10 mins until the potato is crisp and the egg white is set and the yolk runny (or cooked the way you prefer). Sprinkle over the remaining spring onions and the chilli flakes, if using.

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