Simply Potatoes Bistro Dinner #5FIX

5-Ingredient Fix Contest Entry. Simply Potatoes Five Ingredient Fix Contest. It's amazing how delicious this simple bistro-style dinner is, and it pleases everyone at my house. The adults enjoy ours especially when accompanied by a fresh green salad with vinaigrette. It's also great for lunch, brunch or breakfast (of course).

• Ready In: 10 mins
• Serves: 4
• Yields: 1 hashbrown cake and 8 eggs

Ingredients

• 1 (20 ounce) package  Simply Potatoes® Shredded Hash Browns
• 4  tablespoons butter, divided
• 1  teaspoon seasoning salt
• 8  large eggs
• 1  cup  shredded parmesan cheese

Directions

1. Heat two large skillets over medium heat and preheat the broiler of your oven. (Leave your oven rack in the middle setting.).
2. Melt 2 tablespoons of butter in one pan and 1 tablespoon of butter in the second pan.
3. Remove the pan with less butter from the heat.
4. To the other pan, add the hash browns and spread to evenly distribute in a single layer. Use the back of a metal spatula to press down on the hashbrowns to compress them. Sprinkle with about 1/2 teaspoons of seasoned salt and cook undisturbed for about 2-3 minutes until the bottom achieves a beautiful, golden brown crust.
5. Place a large rimless baking sheet (or large plate) on top of the skillet and invert it to flip the hashbrowns browned side up. Place the skillet back on the heat and melt the remaining tablespoon of butter. Immediately slide the hashbrowns back into the hot pan. (This maneuver is a little tricky, but if the hashbrown cake falls apart, it will still taste just as yummy!) Sprinkle the cake with 1/2 of the shredded parmesan. Leave it to cook undisturbed for another 2-3 minutes. (If your cheese is not melted at the end of this time, just cover the skillet for a few seconds after you remove it from the heat. The residual heat will do the trick!).
6. While the second side is browning, return the second skillet to the heat. Crack your eggs carefully into the hot pan, trying not to break the yolks. Sprinkle with 1/4 teaspoons of seasoned salt. As soon as the bottoms have turned opaque (after just a few seconds), place the skillet under the broiler. Watch for the top of your egg whites to set. Depending on the heat of your broiler, this will likely take 1-2 minutes. Remove when the whites are set and the yolks are still very loose.
7. To serve, remove the hashbrown cake from the hot skillet. Cut into four wedges. Top each wedge with two eggs and a sprinkle of cheese. (It's important to put the eggs on TOP, so that the runny yolks will dress the hashbrown cake when you cut into them--bistro-style!).