Dinnerly

Skillet Potato-Cheddar Hash with Baked Eggs

A brunch-perfect hash of crispy potatoes, cheddar, peppers, onions, scallions, and baked eggs with Buffalo sauce.

⏱️ 30 min 🍽️ 4 servings

Cooking Tips

Be sure to use an ovenproof skillet for seamless transitions from stovetop to oven. Microwave the potatoes for quicker cooking and crisp them well in the skillet for extra flavor. For runnier yolks, bake eggs at the lower end of the suggested time range.

Ingredients

1 whole Potatoes
0.5 whole Bell Pepper
0.5 whole Yellow Onion
1 whole Scallions
0.125 oz Granulated Garlic
2 oz Shredded Cheddar Jack Cheese
1 oz Buffalo Sauce
2 whole Eggs
0 Neutral Oil
0 Kosher Salt
0 Ground Black Pepper

Tools

microwave
medium ovenproof skillet
microwave-safe bowl
damp paper towel

Click anywhere to see instructions →

Dinnerly

Skillet Potato-Cheddar Hash with Baked Eggs

A brunch-perfect hash of crispy potatoes, cheddar, peppers, onions, scallions, and baked eggs with Buffalo sauce.

⏱️ 30 min 🍽️ 4 servings

Cooking Tips

Ingredients

1 whole Potatoes
0.5 whole Bell Pepper
0.5 whole Yellow Onion
1 whole Scallions
0.125 oz Granulated Garlic
2 oz Shredded Cheddar Jack Cheese
1 oz Buffalo Sauce
2 whole Eggs
0 Neutral Oil
0 Kosher Salt
0 Ground Black Pepper

Tools

microwave medium ovenproof skillet microwave-safe bowl damp paper towel

Mise en Place

Preheat oven

Preheat oven to 400°F with a rack in the center.

Prepare potatoes

Scrub 2 potatoes and cut into ½-inch pieces. Place in a microwave-safe bowl and cover with a damp paper towel.

Chop vegetables

Halve 1 bell pepper, discard stem and seeds, and cut into ½-inch pieces. Thinly slice half of 1 yellow onion; save the rest for your own use. Trim ends from 2 scallions and thinly slice, keeping dark greens separate for serving.

Gather and measure remaining ingredients

Measure out ¼ oz granulated garlic, 2 (2 oz) shredded cheddar-jack blend, and 2 (1 oz) Buffalo sauce. Crack 3–4 large eggs into a bowl for easy use later. Get neutral oil, kosher salt, and ground pepper ready.

Set up tools

Get your microwave and medium ovenproof skillet ready for use.

Cooking Steps

Cook potatoes

Preheat oven to 400°F with a rack in the center. Scrub 2 potatoes and cut into ½-inch pieces. Place in a microwave-safe bowl and cover with a damp paper towel; microwave until just softened, 3-5 minutes.

Prep veggies

While potatoes cook, halve 1 bell pepper, discard stem and seeds, and cut into ½-inch pieces. Thinly slice half of the yellow onion (save rest for own use). Trim ends from 2 scallions and thinly slice, keeping dark greens separate for serving.

Cook veggies

Heat 3 tablespoons of neutral oil in a medium ovenproof skillet over medium-high. Add potatoes, peppers, and onions. Cook, stirring occasionally, until potatoes are browned and peppers and onions are softened, 8-10 minutes. Season to taste with kosher salt & ground pepper. Stir in ½ teaspoon granulated garlic and the scallion whites and light greens; cook until fragrant, 30 seconds more.

Bake eggs & serve

Make 3-4 wells in veggie mixture (depending on how many eggs you're using). Sprinkle all of the shredded cheddar-jack blend over top and crack 1 large egg into each well. Bake on center oven rack until egg whites are set and cheese is melted, 10-15 minutes. Serve potato-cheddar hash garnished with scallion dark greens and a drizzle of Buffalo sauce. Enjoy!

← Click anywhere to see ingredients