Cheesy Potato Hashbrown Bake with Eggs | CookOS

Cheesy Potato Hashbrown Bake

Name: Cheesy Potato Hashbrown Bake with Eggs
Prep time: 10 min
Cook time: 2 h 20 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups frozen, shredded hash browns; ½ cup finely chopped onion; 1 tsp vegetable oil; 4 large eggs; 1 cup shredded cheese, such as mozzarella, cheddar, or monterey jack; 1 tbsp minced fresh chives; 1 tbsp hot sauce (optional); 1 tsp salt; ½ tsp pepper; cooking spray

This cheesy potato hashbrown bake combines frozen hash browns, eggs, and melted cheese in one assembled dish that can be prepped the night before and baked fresh in the morning.

🌍American 🥗Vegetarian 🏷️Slow cook 🏷️Breakfast 🏷️Potato 🏷️Hashbrown Cheese

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Total

2h 30m

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 cups frozen, shredded hash browns
½ cup finely chopped onion
1 tsp vegetable oil
4 large eggs
1 cup shredded cheese, such as mozzarella, cheddar, or monterey jack
1 tbsp minced fresh chives
1 tbsp hot sauce (optional)optional
1 tsp salt
½ tsp pepper
cooking spray

10 Ingredients

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Instructions

1
Combine onion and vegetable oil in a Suvie pan, stirring to incorporate. Insert pan into Suvie and broil for 10 minutes, stirring halfway through cooking.
2
In a large bowl, whisk together eggs, 1 tsp salt, and ½ tsp pepper until thoroughly combined.
3
Remove onions from your Suvie and add to the bowl with the eggs. Stir in the shredded hashbrowns and cheese. Spray now-empty Suvie pan with cooking spray and then pour the potato mixture into the pan, smoothing the top with a spatula.
4
Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook Low for 2 hours.
5
Broil for 10 minutes then remove pan from your Suvie, run a knife around the edge to loosen, and invert onto a cutting board.
6
Cut potato bake into four pieces, divide between plates, and garnish with minced fresh chives and hot sauce if desired.

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Tips & Notes

Pro tips

Do not thaw frozen hash browns before use; they release excess moisture that can make the bake soggy.
Chop the onion finely and sauté it briefly in vegetable oil to mellow the raw bite and add depth.
Whisk eggs with salt, pepper, and hot sauce (if using) before pouring over the hashbrown mixture for even seasoning.
Assemble in a greased or cooking-spray-coated baking dish and allow ingredients to settle overnight in the refrigerator for best texture.

Substitutions

Monterey Jack → sharp cheddar or gruyere (stronger flavor)
Frozen hash browns → fresh grated potatoes, squeezed dry (requires immediate baking)
Chives → fresh parsley or green onion tops (milder onion flavor)