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Sheet Pan Hash Browns & Eggs
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3 tablespoons Land O Lakes® Butter with Canola Oil

1 (20-ounce) package refrigerated shredded hash brown potatoes

1 medium (1 cup) red bell pepper, finely chopped

1 medium (1 cup) onion, finely chopped

3/4 teaspoon garlic salt

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups (3 ounces) stemmed, chopped kale

4 ounces (1 cup) Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese, divided

4 large Land O Lakes® Eggs

How to make

  1. STEP 1

    Heat oven to 450°F.

  2. STEP 2

    Heat Butter with Canola Oil on half sheet pan in oven 1 minute or until melted.

  3. STEP 3

    Combine hash browns, bell pepper, onion, garlic salt, salt and pepper in large bowl; stir to combine. Spread mixture evenly over pan. Bake 15 minutes; stir. Bake additional 15 minutes.

  4. STEP 4

    Add kale; stir. Bake 5 minutes. Reduce oven to 400°F.

  5. STEP 5

    Stir 1/2 cup cheese into hash brown mixture. Form 4 mounds with hash brown mixture. Create indentation in each mound with back of large spoon. Crack 1 egg into each nest; sprinkle remaining cheese evenly over eggs.

  6. STEP 6

    Bake 10-15 minutes or until eggs are desired doneness. Serve immediately.

Tip #1

FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.

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