Enjoy these Cheesy Cast Iron Skillet Hash Browns and Eggs with Smoked Salmon & Avocado for a delectable breakfast! The ideal blend of crunchy hash browns and gooey cheese with perfectly baked eggs and smoked salmon will satisfy your cravings.
This recipe is fairly adaptable, as you can add your own veggies, meats, or spices to the dish according to your own tastes.
Cheesy Skillet Hash Browns and Eggs with Smoked Salmon & Avocado
Enjoy these Cheesy Cast Iron Skillet Hash Browns and Eggs with Smoked Salmon & Avocado for a delectable breakfast! The ideal blend of crunchy hash browns and gooey cheese with perfectly baked eggs and smoked salmon will satisfy your cravings. This recipe is fairly adaptable, as you can add your own veggies, meats, or spices to the dish according to your own tastes.
Ingredients
- 2 Tbsp vegetable oil
- 6 Tbsp unsalted butter
- 3 cups russet potatoes (peeled & shredded using a box grater)
- Kosher salt & freshly ground black pepper (to taste)
- 3 whole eggs
- ¼ cup white cheddar cheese (shredded)
- 8 oz smoked salmon (finely sliced)
- 1 avocado
- 1 Tbsp chives (finely sliced, as garnish)
- ¼ cup creme fraiche (as garnish)
Instructions
- Preheat your oven to 400F.
- Place a 10” cast iron skillet into the oven, and let it heat up for roughly 30 minutes.
- Carefully take the skillet out of the oven.
- Grease the entire surface of the skillet with two Tbsp of vegetable oil and 1 Tbsp of butter.
- Spread an even layer of the shredded potatoes into the greased skillet, and make three indentations into the layer of potatoes.
- Sprinkle the potatoes with some Kosher salt.
- Make sure the three pockets you have made in the shredded potatoes have some distance left between them.
- Season the layer with freshly ground black pepper.
- Add about 3 Tbsp of cubed butter over the surface of the potatoes, and place the iron skillet back into the oven.
- Let the potatoes bake at 400F for roughly 15-20 minutes, and then remove the skillet from the oven.
- Add an additional dot of butter to each indentation that you made in the potatoes earlier.
- Crack one whole egg into each pocket.
- Cover the whole skillet with a thin layer of shredded cheese.
- Return the skillet to the oven, and bake for an additional six minutes, or until the egg whites are cooked and set, but the egg yolks are still runny.
- After baking, season the hash browns and eggs with freshly-ground black pepper and kosher salt to taste, if desired.
- Assemble plates with some of the hashbrown and egg mixture, in addition to a few slices of smoked salmon and fresh avocado on top.
- Top each plate with a small dollop of crème fraiche, and then garnish with a sprinkling of some finely-sliced fresh chives.
- Serve immediately.
Notes
Instead of chives, you can use other herbs like fresh parsley or dill if you can find those at your local market.