Eggs and hashbrowns, the dynamic duo of breakfast cuisine. One sunny and fluffy, the other crispy and golden, together they create a symphony of flavors in your mouth. It’s the perfect pair to jumpstart your day, with just enough sass to keep you on your toes. And let’s not forget, eggs are nature’s protein packages, while hashbrowns are like little potato pillows, a carb-tastic dream come true. So, if you’re looking for a breakfast that’s equal parts fun, filling, and finger-licking good, you’ve come to the right plate!

  • 2 lbs potatoes
  • 1 tbsp butter
  • 1 onion, diced
  • 5½ oz ham, diced
  • 8 oz plain yogurt
  • 2 tbsp mustard
  • 7 oz Swiss cheese, shredded
  • ½ tbsp cayenne pepper
  • Salt & pepper
  • 6 eggs
  • Green onions (for garnish)

How To Make It

Step 1:

  • Preheat oven to 400°F

Step 2:

  • Grate the peeled potatoes over a large bowl.

Step 3:

  • Melt the butter in a pan over medium heat and fry the onion and diced ham. Add the mixture to the grated potatoes.

Step 4:

  • Add the yogurt, mustard, Swiss cheese, cayenne pepper, salt, and pepper to the potatoes, and evenly spread the mixture in a greased sheet pan.

Step 5:

  • Take a medium-sized bowl and use the bottom to create 6 indents in the hash brown mixture. Put the sheet pan in the oven and bake for 30 minutes at 400°F.

Step 6:

  • Remove the sheet pan from the oven and crack one egg into each indent. Reduce the heat to 350°F and cook for another 10 minutes.

Step 7:

  • To garnish, sprinkle sliced green onion on top once the dish has slightly cooled.