YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Golden Hash Browns
Crispy shredded potatoes baked until golden and topped with velvety eggs whisked with Greek yogurt for a protein-packed, satisfying crunch.
INGREDIENTS
1 cup shredded potato
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
3 large eggs
0.5 cup liquid egg whites
0.25 cup plain Greek yogurt
1 tbsp grated parmesan cheese
1 tbsp fresh chives
PREPARATION
Preheat your oven to 400°F (200°C) and lightly grease a small oven-safe skillet or baking dish.
Place the shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible to ensure they get crispy.
In a bowl, toss the dried potatoes with olive oil, garlic powder, half the sea salt, and half the black pepper.
Press the potato mixture firmly into the bottom and sides of the skillet and bake for 15-20 minutes until the edges are golden brown.
While potatoes bake, whisk together the eggs, egg whites, Greek yogurt, remaining sea salt, and remaining black pepper until smooth and creamy.
Remove the skillet from the oven, pour the egg mixture over the golden potatoes, and sprinkle with grated parmesan cheese.
Return to the oven and bake for another 10-12 minutes until the eggs are just set and no longer jiggle in the center.
Garnish with freshly chopped chives before serving hot.