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WW - Sheet pan Cheesy Hash Browns and eggs Recipe

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This recipe for WW - Sheet pan Cheesy Hash Browns and eggs is from The Ruark/Carpenter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 sprays Cooking spray
20 oz. Hashbrowns, refrigerated and uncooked
1 T Olive Oil
1 Red Onion, small. thinly sliced
1 1/2 t Garlic powder
1 t salt
1/4 t pepper
6 Eggs, large
3/4 c Cheddar cheese, reduced fat, shredded
2 T Chives, chopped

















t
Directions:
Directions:
Preheat the oven to 425º. Line a large sheet pan with parchment paper and lightly coat with cooking spray.
In a large bowl, toss the potatoes, oil, onion, garlic powder, salt and pepper until well combined. Spread into an even layer on the prepared pan.
Bake the potatoes until the edges begin to brown, 25 to 30 minutes. Lower the oven temperature to 400º. Using a spoon, make 6 wells in the potatoes and crack 1 egg into each well. Return pan to the oven. Bake for 8 to 9 minutes more for runny yolks or 10 to 12 minutes more for firmer yolks.
Sprinkle the cheese over the potatoes. Return the pan to the oven to melt the cheese, about 30 seconds. Before serving, garnish the hash browns and eggs with the chives.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 min

 

 

 

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