A crisp hashbrown base, seasonal spring vegetables, and baked eggs, ready in under thirty minutes.
Time Under 30 minMethod OvenDiet Gluten-free
4 servings
Ingredients
Yukon gold potatoes, grated(medium)3
Olive oil2 tbsp
Large eggs6
Leek, thinly sliced(white and light green parts)1
Asparagus spears, cut into 1-inch pieces(woody ends removed)8
Cherry tomatoes, halved1 cup
Arugula, loosely packed1 cup
Garlic cloves, minced2
Sea salt½ tsp
Black pepper¼ tsp
Fresh dill or parsley, chopped(for topping)2 tbsp
Chili flakes(optional)¼ tsp
Steps
1
Preheat oven
Heat the oven to 425°F. Place an oven-safe skillet, cast iron works best, in the oven while it heats.
2
Prep the hashbrown base
Grate the potatoes and squeeze out as much moisture as possible using a clean towel or cheesecloth. Season with half the salt and pepper.
3
Crisp the hashbrowns
Carefully remove the hot skillet from the oven and add the olive oil. Press the grated potato evenly across the bottom of the pan. Return to the oven and bake until the edges are golden and crispy.
4
Sauté the vegetables
While the hashbrowns cook, heat a small pan over medium heat with a drizzle of olive oil. Sauté the leek and garlic until softened, add the asparagus, then remove from heat and stir in the arugula. It will wilt slightly. Season with the remaining salt and pepper.
5
Assemble and bake
Remove the skillet from the oven. Scatter the sautéed vegetables and cherry tomatoes over the hashbrown base. Create six small wells and crack one egg into each. Season lightly with salt and chili flakes if using. Return to the oven and bake until the whites are set but the yolks are still slightly jammy.
6
Finish and serve
Remove from the oven, scatter the fresh herbs over the top, and serve straight from the pan.
Notes
Squeeze out as much moisture as possible from the grated potatoes before cooking. This is the key to a truly crispy base.
Cast iron works best for this recipe, as it holds and distributes heat evenly, but any oven-safe skillet will do.
Pull the bake from the oven when the whites are just set and the yolks still have a little give. They will continue to cook briefly from residual heat.
Swaps: cherry tomatoes can be replaced with roasted red pepper if preferred. Any fresh herb works; dill gives a lighter spring flavour, parsley keeps it more neutral.
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