Crispy Cheddar Hash Brown Skillet with Baked Eggs

Steps

1. Preheat the oven to 400°F (200°C). Shred the potatoes, dice the yellow onion, cut the broccoli into small florets, shred the cheddar and thinly slice the green onions.
2. Wrap the shredded potato in a clean towel and squeeze out as much liquid as you can, then toss it in a bowl with the paprika, the black pepper and three quarters of the salt.
3. Heat half of the olive oil in a 12-inch oven-safe skillet over medium heat. Cook the yellow onion and broccoli for 4 minutes until the yellow onion softens, then scrape them into the potato bowl.
4. Stir half of the cheddar into the potato mixture.
5. Add the remaining half of the olive oil to the skillet over medium-high heat. Press the potato mixture into an even layer and cook without stirring for 8 to 10 minutes until the bottom is deep golden and crisp.
6. Move the skillet to the oven and bake for 15 minutes until the potatoes are tender.
7. Make 4 wells in the potatoes with a spoon, crack an egg into each well and sprinkle the eggs with the remaining quarter of the salt. Scatter the remaining half of the cheddar over the potatoes around the eggs.
8. Bake 10 to 12 minutes, until the whites are fully set and the yolks are thickened and firm, reaching 160°F (71°C).
9. Rest 3 minutes, sprinkle with the green onions, and cut into 4 wedges, each with an egg.