Baked cheese and egg hash brown

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Baked cheese and egg hash brown | Easy Food
Serves 1
1 medium potato, peeled and grated
1 tbsp olive oil
¼ tsp smoked paprika
Salt and black pepper
30g Gruyère, grated
1 spring onion, finely chopped
1-2 large eggs
  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. Place the grated potato into a clean tea towel. Holding it over the sink, squeeze out as much moisture as possible.
  3. Heat the oil in an oven-proof pan over a medium heat. Add the grated potato and spread it out evenly, flattening it down with a spatula. Season with the smoked paprika and some salt and pepper.
  4. Allow the potato to cook for 4-5 minutes until crispy and golden brown on the bottom. Carefully flip the potato over, top with the grated cheese and spring onion and cook for 2-3 minutes longer.
  5. Crack one or two eggs over the top of the potatoes. Transfer the pan into the oven and bake for 8-10 minutes until the egg whites have set but the yolks are still soft. Season with extra salt and pepper, then serve.

Per serving: 460kcals, 25.3g fat (8.9g saturated), 35.9g carbs, 3.7g sugars, 24g protein, 5.7g fibre, 0.317g sodium


MAKE IT YOURS
There’s no need to buy Gruyère especially for this dish; any good melting cheese will work just as well.