Sheet-Pan Cheesy Hash Browns & Egg
1
Points®
Temps total: 55 min • Préparation: 10 min • Cuisson: 45 min • Portions: 6 • Difficulté: Facile
Meet your new, favourite hands-free brunch recipe. This easy, all-in-one sheet pan meal combines melty, cheesy potatoes and onions with perfectly baked eggs. Be sure to use refrigerated shredded potatoes and not frozen. They’re dryer and will bake up crispier and browner than the frozen variety. Round out the meal by serving this with a large bowl of fruit salad.
Ingrédients
Cooking spray
5 spray(s)
Frozen shredded hash brown potatoes
20 oz, (1 package)
Olive oil
1 tbsp(s)
Red onion
1 small, thinly sliced
Garlic powder
1½ tsp(s)
Kosher salt
1 tsp(s)
Black pepper
¼ tsp(s)
Egg
6 large
Low-fat shredded cheddar cheese
¾ cup(s)
Chives
2 tbsp(s), chopped
Instructions
1
Preheat oven to 425°F. Line a large baking sheet with parchment paper. Lightly coat parchment with cooking spray.
2
In large bowl, toss potatoes, olive oil, onion, garlic powder, salt, and pepper until well-combined. Spread in even layer on prepared pan. Bake until the edges begin to brown, 25 to 30 minutes.
3
Lower oven temperature to 400°F. Using spatula, gently make 6 indentations to hold eggs. Carefully crack eggs into wells and return to the oven. Bake 8 to 9 minutes for runny yolks and 10 to 12 minutes for firmer yolks.
4
Sprinkle cheese evenly over potatoes; return pan to oven to melt cheese, about 30 seconds. Serve garnished with chives.
5
Per serving: ½ cup potato mixture and one egg
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