Everyone knows about hash browns but have you thought of adding baked eggs to them? This recipe features small bowls of hash browns baked in a pan with a delicious egg in the middle. This is a perfect dish for breakfast or as an appetizer. The main idea belongs to Gordon Ramsay, who shows that this recipe is really quick and easy to make. The result is crispy, cheesy dish with a liquid egg in the middle. Added bacon and herbs brings the hash brown bowls to the next level. If you like everything in one bowl, you will love this recipe!

I like to stock the fridge with healthy ingredients on weekends, so that I always have frozen vegetables and meat waiting for me. Of course, I really like in-season produce, but keeping frozen veggies and fruits saves me a lot of time because they don’t need much prepping. I can make a healthy dish in 5 minutes without peeling, chopping, washing or cooking. For this reason I always have frozen corn, peas and berries in my fridge. For this recipe you need a lot of peeled potatoes and I recommend freezing them as well. When you’re ready to cook, you will make the dish much faster.

Gordon Ramsay begins by cooking hash browns. He recommends making them at home claiming they taste much better than store-bought. You can cut potatoes in cubes in advance and keep them in a freezer. When you’re ready to cook, you need to take them out and leave them on the counter for 15 minutes. Gordon Ramsay offers a great combination of the ingredients, so it’s impossible to get the recipe wrong.

Even though you may not get your hash browns as crispy as Ramsay due to the properties of your stove top, this is still an epic meal that offers a mix of savory, sweet and spicy flavor. Eggs are baked to perfection, and the crunch is there from crispy bacon. It’s not the quickest breakfast, but it’s worth every minute of your time. And if you can make Gordon Ramsay’s recipe, you can do everything.

This recipe is easily customizable, so if you don’t have the same list of ingredients, you can experiment with them. You can use any cheese you want, add tomatoes and peppers, and sprinkle with any herbs. Fresh basil, cilantro and parsley will work great here. You can even make the Mexican version by adding olives, feta cheese and tomatoes.

If you make the hash browns for the first time, follow the ingredients precisely and you will get the perfect meal. Everyone loves bacon and it makes a traditional combination of potatoes and eggs more interesting.

Course: breakfast

Cuisine: American

Prep time: 5 minutes

Cook time: 15 minutes

Total: 20 minutes

Servings: 4 portions

Calories: 378 kcal


3 shredded potatoes

5 ml salt

1 shredded onion

5 ml pepper

75 ml olive oil

30 ml butter

8 ml paprika

4 eggs

5 ml pepper

2 chopped onions

2 handfuls cilantro

2 handfuls cheddar cheese


Start by preheating the oven to 375F. In a food processor, shred onions and potatoes, add it into a strainer and place the big bowl underneath. Add salt, pepper and olive oil and mix everything until combines. Squeeze the mixture. All liquid should be release. You don’t need it.

Place a pan over medium heat. Add oil, potatoes and cook for 2-3 minutes. Add butter and wait for 30 seconds. The bottoms of the potatoes should get golden brown. Cover the pan with the plate and flip the mixture. Your hash browns should be on the plate. Return them to the pan and wait until the other side gets brown, which also takes around 2-3 minutes.

Add eggs, cilantro, pepper, onions and paprika. Add cheese and bake everything for 10 to 12 minutes. Make sure that the eggs are still wet but not runny. Remove the pan; let the hash browns rest on the counter for 10 minutes. Serve warm with a toast.