Baked Eggs with Crispy Hash Brown Crust

Ingredients

1 1/2 – 2 cups fresh shredded potato (about 4 medium sized red potatoes)

1/2 tsp salt

6 eggs

3/4 cup shredded cheese (sharp cheddar or sharp white cheddar recommended)

2 Tbsp olive oil for cast iron skillet

Directions

1. Make the hash browns. Start by scrubbing your potatoes clean. Then shred them in your food processor or on a cheese grater. Toss 1.5-2 cups with salt and then press out all the moisture. This is time consuming and uses a lot of paper towels but the more moisture you get out, the crispier your hash browns will be.  
2. Put some olive oil on the bottom of a cast iron skillet and turn to medium-high heat. Once warmed up, throw your moisture-less shredded taters on the skillet. Press them down and let them cook for 3-4 minutes. If they start burning turn down your heat a bit.
3. After 3-4 minutes, flip the hash browns. The idea is that they will be stuck together and flat like a pancake but that isn’t how mine turned out…so just flip them every 3-4 minutes until they are to your crispy-liking.  
4. Remove from heat, crack the six eggs  over the hash browns. Sprinkle with salt and pepper. Put the cheese on top and broil in the oven for 5-7 minutes. The longer you broil the less runny your eggs will be.
5. Top with green onions!

I made this for Miss Shannon, Dani and Ian when Shan came to visit in Portland and totally forgot to put it on the blog! It turned out great and we finished it easily. However, if I made it again I would definitely add some things to it. I would definitely add some breakfast sausage or bacon. Other ideas are onions, bell peppers and mushrooms (if you like them, ew).