Cheesy hash brown egg

The trinity of deliciousness – crispy potatoes, melted cheese and an oozy egg. What more can you possibly need on a Saturday morning? This recipe is super simple but feels so hearty!

Preparation time

30 mins




  • 1 large Maris Piper or King Edward potato, coarsely grated (roughly 250g)
  • 1 small onion, finely sliced
  • 2 Respectful eggs
  • 1 tbsp plain flour
  • 1 tsp Dijon or wholegrain mustard
  • 30g mature cheddar (we like Ivy’s Reserve Vintage Cheddar), grated
  • 1 tbsp rapeseed oil
  • Optional – leftover herbs, dried chilli flakes


  1. Preheat the oven to 200°C/fan 180°C.
  2. Place the grated potato in a clean tea towel and squeeze any extra moisture out into the sink. Tip into a mixing bowl with the onion, 1 beaten egg, flour, mustard and most of the grated cheese. Season and mix well.
  3. Place a small ovenproof frying pan over a medium heat. When hot, pour in the oil and swirl around the pan. Spoon in the potato mix, using the back of the spoon to press down, leaving a slight dip in the middle. Fry for 8 mins, until the bottom is crisp.
  4. Transfer to the oven for 16-18 mins, removing after 10 mins to crack the egg in and scatter over the remaining cheese. Return to the oven until the white is set and the yolk is still runny.
  5. Serve immediately with a twist of black pepper over the egg. Scatter with any herbs and chilli flakes.

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