Ingredients
Scale
- 32 oz bag frozen shredded hash browns (thawed slightly)
- 1/4 cup olive oil or melted unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 12 large eggs
- 1.5 cups shredded sharp cheddar cheese
- 1/2 cup cooked bacon bits or crumbled sausage (optional)
- 2 green onions, thinly sliced for garnish
- Fresh parsley, chopped (optional)
Instructions
- Preheat your oven to 425°F (220°C). Generously grease a large 18×13-inch rimmed baking sheet (half-sheet pan) with non-stick spray or a thin layer of oil. This ensures the potatoes develop a crispy bottom without sticking to the pan.
- In a large mixing bowl, combine the thawed hash browns, olive oil, salt, pepper, garlic powder, and onion powder. Toss well until the potatoes are evenly coated. Spread the mixture onto the prepared baking sheet in an even, flat layer. Press down firmly with a spatula to help them crisp up. Bake for 20-25 minutes, or until the edges turn golden brown and the top starts to crisp.
- Remove the pan from the oven. Use the back of a large spoon to create 12 small indentations (wells) in the hash brown layer, spaced evenly apart. Carefully crack one egg into each well. If you are using bacon bits or sausage, sprinkle them around the eggs at this time.
- Return the pan to the oven and bake for another 8-12 minutes. The timing depends on how you like your eggs; 8 minutes usually yields a runny yolk, while 12 minutes will set them fully. During the last 2 minutes of baking, sprinkle the shredded cheddar cheese over the hash brown areas, avoiding the egg yolks if you want them to stay bright yellow.
- Remove the pan from the oven once the egg whites are fully set. Sprinkle the sliced green onions and fresh parsley over the top. Use a spatula to slice the hash browns into 12 squares, ensuring each square contains one egg. Serve immediately while hot.
- Cook Time: 45 minutes