Cheesy Skillet with Potatoes and Eggs

• Maris Piper potato↗1 large

  about 250 g, coarsely grated

• egg↗1

  beaten

• plain flour↗1 tbsp tbsp
• cheddar↗20g g

  grated

• green onion↗3

  thinly sliced

• vegetable oil↗1 tbsp tbsp
• egg↗1
• cheddar↗20g g

  grated

• chili flakes↗1⁄4 tsp tsp

  (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C convection, gas 6). Place the grated potatoes in a clean kitchen towel and squeeze out excess water. Transfer to a bowl and mix with the beaten egg, flour, cheese and half of the green onions. Season generously with salt and ground black pepper.

2. 2

   Grease a 20 cm heat‑proof skillet or pan with oil and place over medium heat. When hot, press the potato mixture with a spoon, using the back of the spoon to form a well in the centre. Fry for 6‑8 minutes until golden brown.

3. 3

   Transfer the potatoes to the oven and bake for 10 minutes. For the topping, crack an egg into the well and sprinkle grated cheddar over the potatoes. Bake another 8‑10 minutes until the potatoes are crisp, the egg white is set and the yolk remains runny (or cooked to your liking). Sprinkle the remaining green onions and chili flakes, if using.