Reviewed: May 5, 2012

I made this dish this morning and my family liked it. As someone suggested, I aqueezed the water out after grating the potatoes for crispiness. Instead of cheddard cheese, I used pepper jack for more spicy flavor!I'll make it again for sure.

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dancingsnoopy

Reviewed: Jan. 19, 2012

I just made if for myself. Its quick, easy and mostly delicious:)

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pavlina1981

Reviewed: Oct. 30, 2011

Fantasmic. :) I normally make cheese eggs w/ homefries so this was everything combined and I ended up using less egss n potatoes. Will make again and again. Looking forward to trying some of the suggestions for variety. Thanks!

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Angel

Reviewed: Oct. 25, 2011

has anyone tried to double this recipe and used two pie plates instead? I have a crowd to feed.

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Bonnie

Reviewed: Oct. 11, 2011

fabulous recipe and my husband just loved it. very easy to make too

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srae831

Reviewed: Aug. 27, 2011

This is a fantastic recipe. If your potatoes are sticking, please consider the source to be your pan and/or cooking technique as opposed to the recipe. I used a well-seasoned cast iron pan with a bit of butter and grapeseed oil, and had delicious crispy potatoes and well-cooked eggs. Use your own discretion for seasoning: if you like a lot of flavor, add seasonings and salt and hot sauce for a kick...don't blame a simple recipe for not being seasoned enough for your tates...like onion? Add onion, like more cheese, add it...5 stars for simplicity, cost, and ease.

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gergirl

Cooking Level: Intermediate

Reviewed: Jul. 18, 2011

Delicious! I added some broccoli, a 1/2 tsp garlic powder and touch of oregano. I also used 1 large potato and 6 eggs. I don't eat dairy so I used Daiya cheddar and it was fantastic!

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susiei

Reviewed: Jun. 30, 2011

What an easy basic recipe! I can't wait to play with it by adding other ingredients. Thanks for sharing!

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MERRI C

Reviewed: Jun. 16, 2011

You have to put the shredded potatoes in cold water or they will turn red.

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doglover

Reviewed: Feb. 26, 2011

The trick is getting the hash browns right! I finally discovered the secret after countless failures. Shred the hash potatoes and squeeze all the water out. Over the heated oil, put all the hash browns in a thin layer. Cook for 7 minutes and flip to cook another 7 or 8. I'm a bad flipper so I use a plate to help. You can add anything to this! I've used the recipe as stated, added and used garlic, paprika, Parmesan cheese mixed in w/ the eggs and always add turkey sausage on top. After I do the hash browns, I move to a shallow pie dish and dump the 6 eggs over it. The recipe is amazing, you just have to know how to do the hash browns right!

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