Ingredients:

  • 30 oz (850g) frozen shredded hash browns, thawed slightly
  • 3 tbsp (45ml) melted unsalted butter
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) smoked paprika
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) black pepper
  • 6 slices (170g) thick-cut bacon, chopped into 1-inch pieces
  • 6 large eggs
  • 1 cup (113g) sharp cheddar cheese, shredded

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. In a large bowl, toss the thawed hash browns with melted butter, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the potato mixture evenly across the sheet pan and press down firmly with a spatula to create a compact layer.
  4. Bake for 20 minutes or until the edges turn a deep mahogany color.
  5. Remove the pan from the oven and use a spoon or measuring cup to create 6 small circular wells in the potato mixture.
  6. Scatter the chopped bacon pieces evenly across the top of the potatoes, avoiding the centers of the wells.
  7. Carefully crack one egg into each well, keeping the yolk intact.
  8. Return the pan to the oven and bake for 12–15 minutes, until egg whites are opaque and set but yolks still jiggle.
  9. Sprinkle shredded cheddar cheese over the top and bake for an additional 2 minutes until the cheese is bubbly and melted.