One Pan Hash Browns with Eggs and Chili Crisp
One pan breakfast that is quick and loaded with hash browns, eggs, cheese, and a hint of spice with chili crisp!
Servings: 4 servings
Ingredients
- 4 large russet potatoes, peeled and sliced into thick hash browns I use a rapid mandolin to get perfect cuts.
- 4 eggs
- 1/4 cup shredded cheddar or cheddar/mozzarella blend
- 2 tbsp butter, sliced into 4 pieces
- 3 tbsp. olive or avocado oil
- salt and pepper to taste
- 1/4 tsp paprika
- 1 1/2 tbsp. cilantro, minced garnish
- 4 tsp. chili crisp
Instructions
- In a large pan {I use a 12" cast iron) set to med-high heat.
- Add the oil and then the potatoes. Spread the potatoes in the pan to make them even and lightly smash down with a spatula.
- Season with salt, pepper, and paprika.
- Do not touch the potatoes for about 4 minutes. Let them start to get a crust on the bottom.
- Now flip/mix and lightly smash down again. Let them cook for a 4 minutes more. They should start to get a golden color. If not keep repeating until they do. Everyone's pans/stoves cook differently.
- I like my hash browns to be golden and crispy. Once they are almost there lower the heat to medium.
- Make 4 holes to put the eggs in. Add 1 butter slice to each hole and then crack an egg in each one.
- Sprinkle on a bit of salt and pepper to each egg.
- Now 1 tsp of chili crisp to the top of each egg. (More if you like it SPICY)
- Next step is to add the cheese. I sprinkle all over the hash browns.
- From here we are going to take a lid and place it over the pan to so the eggs will steam and cook quicker and not burn on the bottom.
- Cook for 4 minutes or so and then remove from the heat. *The longer you cook the eggs the harder the yolk will be. If you want medium eggs cook for 5 minutes. 6 will give a hard yolk.
- Sprinkle on the cilantro and serve.
- ENJOY!
