A delightful and hearty breakfast skillet combining crispy potatoes, savory vegetables, and cheesy eggs, perfect for a family brunch.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the dish.
Melt the butter in an oven-proof skillet over medium heat.
Use a skillet with a non-stick surface to prevent sticking.
Add the frozen hash browns and diced onion to the skillet. Cook, stirring occasionally, until the potatoes are golden and the onions are soft, about 10 minutes.
Ensure the potatoes are spread evenly for uniform cooking.
In a mixing bowl, whisk together the eggs, salt, pepper, milk, and parsley.
Whisking thoroughly incorporates air, making the eggs fluffier.
Pour the egg mixture over the cooked potatoes and onions in the skillet. Sprinkle half of the shredded cheese evenly over the top.
Distribute the cheese evenly for consistent flavor.
Transfer the skillet to the oven and bake for 20 minutes, or until the eggs are set.
Check the eggs by gently shaking the skillet; they should not jiggle.
Sprinkle the remaining cheese over the top and return to the oven for 2 minutes, or until the cheese is melted.
For a golden top, broil for an additional minute.
Remove from the oven, garnish with extra parsley, and let cool slightly before serving.
Letting the dish rest helps it set and makes slicing easier.
