These are the most flavorful, most perfect breakfast! We love this recipe with only slight modifications from @thewholesmiths. It is perfect for a lazy morning at home but fancy enough to invite friends over for brunch. It is a crowd pleaser!
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
Ingredients
- 1.5 pounds frozen hash browns, thawed & excess liquid squeezed out (I like Alexia brand Yukon Select Hashed Browns)
- 3/4 cup freshly grated Pecorino Cheese (or Pecorino Romano)
- 1 cup finely chopped yellow onion
- 5 tablespoons ghee (or salted butter), melted
- 1&1/4 teaspoons salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon freshly ground pepper
- 6 large eggs
- 6 cherry tomatoes, halved
- 4 fresh basil leaves (or jarred if no fresh available)
- 1/4 tablespoon red pepper flakes
In a large bowl, combine the hash browns, cheese, onions, melted ghee (or butter), salt, pepper, and garlic powder and stir until well incorporated.
Spread hash brown mixture into a thin, even layer on the prepared baking sheet and bake for 20 minutes. Move the pan to sit directly under the broiler and switch oven to broil for 1-2 minutes, until tops of the hash browns are golden and crispy.
Return the oven to 425 degrees. Remove the pan from oven and create 6 small wells with the bottom of a spoon or cup. Gently crack an egg into each well, put tomato halves on and return pan to the oven. Bake for 10-12 minutes, until egg whites are set and the yolks are soft.
Remove from the oven and top with basil and red pepper flakes. Serve immediately!