Sheet Pan Hash Browns & Eggs

Instructions

1. -20 oz uncooked refrigerated hash-browns 

   1 T Olive oil

   1 small thinly sliced Red onion

   1/2 tsp Garlic powder

   1 tsp Kosher salt

   Black pepper to taste 

   6 Eggs

   6 item

   3/4 C shredded cheddar cheese

   2 T chopped Chives

   
   

   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. This is an easy and quick breakfast that we love!