Crispy Cheesy Hash Brown Egg Bake Recipe by Tasty

Instructions

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1. 1 Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray
2. 2 Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they’re completely dry.
3. 3 Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.
4. 4 Transfer the potato mixture to the baking dish. Spread evenly.
5. 5 Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.
6. 6 Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.
7. 7 Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.
8. 8 Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.
9. 9 Serve and sprinkle with chives, if desired.
10. 10 Enjoy!