Brighten up breakfast or brunch with this easy, gratin-inspired cheesy skillet hash brown and eggs. It’s ideal for lazy weekends when you have some solo time
Prep:10 mins
Serves 1
1 large Maris Piper potato (about 250g), coarsely grated1 egg, beaten1 tbsp plain flour20g cheddar, grated3 spring onions, finely sliced1 tbsp vegetable oil
STEP 1Heat the oven to 200C/180C fan/gas 6. Tip the grated potato into a clean tea towel and wring out any excess water. Transfer to a bowl and mix in the beaten egg, flour, cheese and half the spring onions. Season with plenty of salt and a grinding of black pepper.STEP 2Brush a 20cm ovenproof skillet or frying pan with the oil and set over a medium heat. Once hot, press the hash brown mixture into the pan using the back of a spoon, making a well in the middle. Fry for 6-8 mins until golden.STEP 3Transfer the hash brown to the oven and bake for 10 mins. For the toppings, break the egg into the gap and sprinkle the cheese over the hash brown. Bake for 8-10 mins until the potato is crisp and the egg white is set and the yolk runny (or cooked the way you prefer). Sprinkle over the remaining spring onions and the chilli flakes, if using.
