Sheet-Pan Cheesy Hash Browns & Eggs
7
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
Meet your new favorite brunch recipe. This all-in-one sheet-pan meal combines cheesy potatoes with perfectly baked eggs. Using refrigerated shredded potatoes is key since they’re less moist and bake up crispier than the frozen variety.
Ingredients
Cooking spray
4 spray(s)
Uncooked refrigerated hashbrowns
20 oz
Olive oil
1 Tbsp
Uncooked red onion(s)
1 small
Garlic powder
1.5 tsp
Kosher salt
1 tsp
Black pepper
0.25 tsp
Egg(s)
6 item(s), large
Reduced fat cheddar cheese
0.75 cup(s), shredded
Chives
2 Tbsp
Instructions
1
Preheat the oven to 425°F. Line a large sheet pan with parchment paper and lightly coat with cooking spray.
2
In a large bowl, toss the potatoes, oil, onion, garlic powder, salt, and black pepper until well combined. Spread into an even layer on the prepared pan.
3
Bake the potatoes until the edges begin to brown, 25 to 30 minutes. Lower the oven temperature to 400°F. Using a spoon, make 6 wells in the potatoes and crack 1 egg into each well. Return the pan to the oven. Bake for 8 to 9 minutes more for runny yolks or 10 to 12 minutes more for firmer yolks.
4
Sprinkle the cheese over the potatoes. Return the pan to the oven to melt the cheese, about 30 seconds. Before serving, garnish the hash browns and eggs with the chives.
5
Serving size: ½ cup potatoes and 1 egg
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