Baked Eggs in Hash Browns

Pro tips

• Preheat your oven-safe skillet on the stovetop to crisp the hash browns and shallots fully before nesting the eggs—this prevents a soggy bottom.
• Create small wells or indentations in the hash brown mixture before cracking eggs into them to prevent sliding.
• Don't skip the parmesan; it adds essential umami and a slight crust on top that balances the soft eggs.
• For runny yolks, pull the skillet at 12 minutes; for fully set yolks, bake 15 minutes.

Substitutions

• Parmesan cheese → Gruyère or sharp cheddar (stronger flavor profile)
• Shallot → yellow onion or white onion (milder, more moisture)
• Vegetable oil → olive oil or butter (different flavor, watch for burning)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days; reheat gently in a 325°F oven until warmed through.

Equipment

10-inch oven-safe skillet (cast iron preferred) · Oven

Can I use fresh hash browns instead of frozen?

Yes. Shred fresh potatoes, squeeze out excess moisture, and fry until golden before adding eggs.

How do I know when the eggs are done?

Bake until the whites are set but yolks jiggle slightly when the pan is shaken, about 12–15 minutes.

Can I make this ahead?

Cook the hash browns and shallots the night before, then reheat and add eggs in the morning before baking.

What skillet size do I need?

A 10-inch cast iron or oven-safe skillet works best for 4 eggs and 4 cups of hash browns.