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1
Heat two large skillets over medium heat and preheat the broiler of your oven.
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2
(Leave your oven rack in the middle setting.
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3
).
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4
Melt 2 tablespoons of butter in one pan and 1 tablespoon of butter in the second pan.
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5
Remove the pan with less butter from the heat.
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6
To the other pan, add the hash browns and spread to evenly distribute in a single layer.
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7
Use the back of a metal spatula to press down on the hashbrowns to compress them.
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8
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.
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9
Place a large rimless baking sheet (or large plate) on top of the skillet and invert it to flip the hashbrowns browned side up.
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10
Place the skillet back on the heat and melt the remaining tablespoon of butter.
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11
Immediately slide the hashbrowns back into the hot pan.
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12
(This maneuver is a little tricky, but if the hashbrown cake falls apart, it will still taste just as yummy!)
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13
Sprinkle the cake with 1/2 of the shredded parmesan.
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14
Leave it to cook undisturbed for another 2-3 minutes.
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15
(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.
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16
The residual heat will do the trick!
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17
).
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18
While the second side is browning, return the second skillet to the heat.
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19
Crack your eggs carefully into the hot pan, trying not to break the yolks.
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20
Sprinkle with 1/4 teaspoons of seasoned salt.
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21
As soon as the bottoms have turned opaque (after just a few seconds), place the skillet under the broiler.
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22
Watch for the top of your egg whites to set.
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23
Depending on the heat of your broiler, this will likely take 1-2 minutes.
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24
Remove when the whites are set and the yolks are still very loose.
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25
To serve, remove the hashbrown cake from the hot skillet.
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26
Cut into four wedges.
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27
Top each wedge with two eggs and a sprinkle of cheese.
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28
(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!
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29
).
