I truly enjoy this breakfast. The extra crispy potato cake and that cheesy center are perfect with that smooth velvety egg yolk. YUM!
Eggs Over Cheesy Potato Cakes
4 red potatoes
½ cup butter, melted
1 cup shredded cheddar cheese
2 eggs, whisked
¼ cup fresh chives, chopped
1 tablespoon garlic salt
1 teaspoon dried oregano
½ teaspoon pepper
Preheat oven to 400°
degrees. Spray a baking sheet with non-stick cooking spray.
Peel and grate the potatoes. Drop shredded potatoes into a large bowl of ice water. This will remove the surface starch. Then with your hands, squeeze the shredded potatoes and move to a large bowl.
Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Using your hands again, mix until well combined.
Take a handful of the
mixture and pack it on a baking sheet into desired hash brown shape. I like to make oval shapes but you can do any
shape you want.
Bake for 40-45 minutes or until brown and crispy. Allow to cool for 5 minutes.
Over Easy Eggs
1 tablespoon butter
1 large egg
Salt and pepper to taste
Small nonstick frying pan
Melt the butter in a small nonstick frying pan over medium heat. Tilt the pan so the butter films the bottom.
Add a large egg and season with salt and pepper.
Let the egg cook undisturbed until the white is almost completely set and opaque except for the 1/2-inch area around the yolk, about 2 minutes.
Carefully flip the egg. Use the edge of a flat spatula to cut and separate the egg if needed. Gently slide the spatula under the egg, making sure it is centered under the yolk, and carefully flip the egg.
Cook until the white is completely set, about 30 seconds more. Gently lift the egg onto your potato patty. Enjoy!
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