Ingredients
>
3 tbsp olive oil, divided
>
1/2 cup diced onion
>
1 tsp garlic powder
>
1 (20 oz) pkg frozen shredded potatoes
>
4 large eggs
Steps
1
In a 12-inch nonstick skillet, heat 2 tbsp oil on medium-high. Add the onion. Season with salt and pepper. Cook 3–5 min., until golden, stirring often.
2
Stir in the garlic powder and potatoes. Spread potatoes out in even layer and press down with a wide spatula. Cook 6–8 min., until browned on bottom, pressing down occasionally.
3
With spatula, turn portions of potatoes over to brown other side. Press down into even layer. Cook another 5 min., until browned on bottom. Remove from heat and let cool completely. Transfer to a large plate, cover with plastic, and refrigerate overnight.
4
Preheat oven to 425°F. Spread hash browns out on a parchment-lined baking sheet and place in oven. Bake 10 min., until heated through. Divide hash browns among 4 plates.
5
While potatoes reheat, in a 12-inch nonstick skillet, heat remaining 1 tbsp oil on medium-high. Add the eggs. Cook 1–2 min., until whites are mostly set. Cover skillet and cook 2 min., until yolks are desired doneness. Season with salt and pepper. Serve over hash browns.
