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Hashbrown Stacks with Cheddar & Eggs
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Hashbrown Stacks with Cheddar & Eggs
Hashbrown Stacks with Cheddar & Eggs is a delicious breakfast or brunch dish, consisting of crispy shredded potatoes stacked with melted cheddar cheese and topped with a runny fried egg. This recipe is perfect for those who love a hearty breakfast that's easy to make and packed with flavor. The combination of crunchy hashbrowns, gooey cheese, and a perfectly cooked egg is sure to satisfy your morning cravings. You can also customize this recipe by adding other ingredients, such as diced ham or sautéed spinach, to suit your taste preferences.
Time Cook
25
Level
Intermediate
Calories
520
Allergens
Eggs, Dairy, Gluten
Ingredients
2 cups
Shredded potatoes
150 Calories
1 cup
Cheddar cheese
115 Calories
4 large
Eggs
240 Calories
2 tablespoons
Butter
140 Calories
to taste
Salt and pepper
0 Calories
chopped tablespoon
Fresh herbs (optional)
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 400°F (200°C). In a large bowl, combine the shredded potatoes and a pinch of salt and pepper. Mix well to combine.
2
Heat a large non-stick skillet over medium heat. Add 1 tablespoon of butter and swirl it around to coat the pan. Add the potato mixture and press it down to form a flat layer. Cook for 5-7 minutes or until the potatoes are golden brown and crispy.
3
Transfer the cooked potato mixture to a baking dish. Sprinkle the shredded cheddar cheese evenly over the top of the potatoes.
4
In a separate skillet, fry the eggs sunny-side up. Season with salt and pepper to taste.
5
To assemble the hashbrown stacks, place a cooked egg on top of each potato stack. Serve hot and garnish with chopped fresh herbs if desired.
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Where cooking meets life and technology.
© 2025 Cooklaif