Ingredients
3 cups frozen shredded potatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 cup cooked shredded turkey
1 cup cooked vegetables, such as green beans and sweet potatoes
1/2 cup grated white cheddar
4 large eggs
Warmed gravy, for serving
Preparation
Preheat oven to 425°F, with 10-inch oven-proof skillet (preferably cast iron) on center rack. Toss 3 cups frozen shredded potatoes with 2 tablespoons extra-virgin olive oil; season with salt and pepper.
Carefully remove skillet from oven and add butter; let melt. Add potatoes, spreading them in an even layer. Bake, stirring once, until potatoes begin to brown on bottom and around edges, about 25 minutes.
Remove skillet from oven and top potatoes evenly with turkey, vegetables, and cheese. Make 4 indentations with the back of a large spoon and crack eggs into each divot; season eggs. Return skillet to oven and bake until egg whites are just set, 4 to 6 minutes. Serve, drizzled, with warmed gravy.
