Cheesy Skillet Sweet Potato Hash Browns and Eggs

Ingredients

• 4 1/2 tablespoons unsalted butter, divided
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves minced
• 3 heaping cups peeled and shredded sweet potatoes (about 2 large)
• 1 tablespoon minced thyme, plus more for garnish
• 1 teaspoon thinly sliced chives, plus more for garnish
• 3 large eggs
• 1/2 cup shredded white cheddar
• salt and pepper to taste

Instructions

1. 1

   Preheat oven to 375˚F, for 10 minutes.

2. 2

   Add 2 tablespoons butter and oil to a 10” cast iron skillet and place on the stove over medium-high heat.

3. 3

   Swirl melting butter over the entire surface and add shredded potatoes and garlic and sauté mixture for 3 to 4 minutes. Season with salt and pepper.

4. 4

   Add thyme and chives and continue to sauté for an additional 2 minutes.

5. 5

   Spread mixture into an even layer and create 3 pockets within the potatoes. Season with salt and pepper.

6. 6

   Dot 1 ½ tablespoons butter over the surface and transfer skillet back into the oven for 15-18 minutes.

7. 7

   Remove skillet from the oven and dot each pocket within the potatoes with 1 teaspoon butter. Add a cracked egg into each pocket, top the potatoes with shredded cheese and return the skillet to the oven for 8 to 10 minutes or until the egg whites are set, with the yolks still creamy and the top of the potatoes are golden brown.

8. 8

   Season with salt and pepper and finish with a sprinkle of extra thyme and chives. Serve.