Ingredients
- 1/4 cup olive oil
- 5 cups frozen shredded hash browns (approximately 1 lb)
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tbsp cumin
- 1/4 tsp fennel seeds
- 1/2 tsp kosher salt
- 2 green onions, sliced
- 1/4 cup shredded cheddar cheese, plus extra for topping
- 1 tbsp butter
- 4 eggs
- Optional garnishes: salsa, fresh cilantro
Instructions
Heat the olive oil in a large skillet over medium heat.
Add hash browns and spread evenly. Cook without stirring for 7-10 minutes until the bottom is golden brown and crispy.
Sprinkle chili powder, garlic powder, cumin, fennel seeds, and kosher salt over the hash browns. Mix gently.
Add green onions and cheddar cheese. Allow the cheese to melt slightly.
Create four wells in the hash browns, add butter to each, and crack an egg into each well.
Cover and cook until eggs reach desired doneness, about 5-8 minutes.
Garnish with extra cheese, salsa, and cilantro if using. Serve hot.