First things first, grab a large skillet; I usually go with cast iron, but any good-quality skillet will do. Heat up that skillet over medium-high heat. Add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. As the butter melts, it’s time to get excited about what’s coming!

Once the butter is bubbly and fragrant, toss in the frozen hash browns. Spread them out evenly over the pan. Oh, the sizzle has a way of making you feel alive, doesn’t it?

Allow them to cook without stirring for about 5-7 minutes until they form a nice golden-brown crust on the bottom. Flip them good! The goal is to get a crusty exterior while keeping the inside tender.

After flipping those golden beauties, let them cook for another 5 minutes while sprinkling salt, freshly ground black pepper, and smoked paprika over the top. You can feel the warmth and flavors coming together.

Don’t rush this part; let those spices meld beautifully into the hash browns.

Once the hash browns are cooking on the flip side, sprinkle the grated white cheddar cheese on top.

This is where the magic happens! Cover the skillet with a lid to help the cheese melt or just leave it for a minute. You’ll want that gooey goodness, so be patient!

In a separate bowl, crack your eggs and whisk them gently. Make a little space in the skillet and pour the eggs over the cheesy hash browns. Season them with salt and freshly cracked pepper.

Cook for about 3-4 more minutes, or until the eggs are set to your liking. If you prefer runny yolks, keep an eye on these.

Finally, sprinkle those beautifully cooked eggs and hash browns with chopped chives. Oh, what a sight! You can serve this straight from the skillet—because who doesn’t love a one-pan wonder?