Hearty Breakfast Skillet

Ingredients:

1. ¼ cup olive oil
2. 5 cups (1 pound) frozen shredded hash browns (or 2 medium russet potatoes )
3. 1 teaspoon chilli powder
4. 1 teaspoon garlic powder
5. 1 tablespoon cumin
6. ¼ teaspoon fennel seeds
7. ½ teaspoon salt
8. 2 green onions, thinly sliced
9. ¼ cup shredded cheddar cheese, plus a sprinkle more
10. 1 tablespoon butter
11. 4 eggs
12. For the garnish: Salsa, fresh cilantro (optional)

Instructions:

1. Cook the hash browns: Heat the olive oil in a large oven-proof or cast-iron skillet and add the hash browns, flipping occasionally until browned. At 6 minutes, add the chilli powder, garlic powder, cumin, fennel seeds, and salt. Cook another for about 6 minutes until browned, continuing to flip so they don’t stick.
2. Add the cheese and eggs: Reduce the heat to low. Add the green onions (reserving a handful for the garnish) and cheese and mix it in. Make divots for the eggs (all the way down to the bare pan) and add ¼ tablespoon of butter into each well. Crack 1 egg into each well, and top each with a pinch of salt. Add a sprinkle of additional shredded cheese on top.
3. Cook the eggs on the stovetop: Increase the heat to medium-low and cook for 3 minutes on the stove. Meanwhile, preheat the broiler.
4. Finish in the broiler: Transfer the skillet to the broiler and cook for 3 to 4 minutes until the whites of the eggs are set.
5. Serve: Garnish with salsa, the reserved green onions, and fresh cilantro. Serve warm.