Sheet Pan Hash Browns & Eggs

Ingredients

• 3 tablespoons Land O Lakes® Butter with Canola Oil
• 1 (20-ounce) package refrigerated shredded hash brown potatoes
• 1 medium (1 cup) red bell pepper, finely chopped
• 1 medium (1 cup) onion, finely chopped
• 3/4 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups (3 ounces) stemmed, chopped kale
• 4 ounces (1 cup) Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese
• 4 large Land O Lakes® Eggs

Instructions

1. 1

   Heat oven to 450°F.

2. 2

   Heat Butter with Canola Oil on half sheet pan in oven 1 minute or until melted.

3. 3

   Combine hash browns, bell pepper, onion, garlic salt, salt and pepper in large bowl; stir to combine. Spread mixture evenly over pan. Bake 15 minutes; stir. Bake additional 15 minutes.

4. 4

   Add kale; stir. Bake 5 minutes. Reduce oven to 400°F.

5. 5

   Stir 1/2 cup cheese into hash brown mixture. Form 4 mounds with hash brown mixture. Create indentation in each mound with back of large spoon. Crack 1 egg into each nest; sprinkle remaining cheese evenly over eggs.

6. 6

   Bake 10-15 minutes or until eggs are desired doneness. Serve immediately.