A handful of frozen hash browns becomes dinner with a couple of eggs and whatever cheese lives in the back of the fridge. This is what you cook when you need to eat now and the cupboard is bare. Expect a crispy, salty skillet supper that comes together in the time it takes to brew a cup of tea.

Serves 2. 15 minutes, 10 at the stove.

About 390 calories a serving, 14 g protein, 21 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. When shimmering, add the handful of frozen hash browns and the diced quarter onion, stirring often, until the potatoes are golden and crisp, about 8 minutes.8 min
2. Push the hash browns to the edges of the pan and crack 2 eggs into the center. Sprinkle 2 ounces of shredded cheddar over everything, then cover the pan and reduce heat to medium. Cook until the eggs set to your liking, about 4 minutes for runny yolks.4 min
3. Season with salt and pepper, slide onto plates, and eat straight from the pan if you're tired.

Note Swap the cheese for any hard cheese you have, or leave it out. Leftovers keep in the fridge for two days and reheat well in a skillet. Serve with hot sauce or simply with toast to soak up the yolk.

Hash browns pan-fried until crisp, then topped with eggs and melted cheese. The box is open and half needs using; this is the fastest way to make them the center of dinner instead of a side.

Serves 2. 25 minutes, 15 at the stove.

About 800 calories a serving, 29 g protein, 48 g carbohydrate, 55 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 3 tablespoons oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Spread the half box of hash browns (about 3 cups shredded) evenly across the pan and press down with a spatula. Season with salt and pepper.2 min
2. Let the hash browns cook without stirring until golden and crisp on the bottom, about 8 minutes. You can peek at the edge with a spatula to check. Once the underside is deeply browned, stir gently and press down again, then cook for another 3 to 4 minutes until the other side browns.11 min
3. Push the hash browns to the edges of the pan, making space in the center. Add 1 tablespoon butter and crack 4 eggs into the cleared space. Cook until the egg whites are set but yolks are still soft, about 4 to 5 minutes.5 min
4. Scatter 4 ounces shredded cheddar cheese over the hash browns and eggs. Cover the pan with a lid or foil and let it sit off heat for 1 minute until the cheese melts. Divide between two plates and serve.1 min

Note Swap shredded cheese for sliced bacon crisped alongside if you have it. Leftovers keep for two days refrigerated and reheat well in a skillet. Serve with hot sauce or salsa on the side, or a simple green salad to balance the richness.

This is the dinner that clears the breakfast hash browns from your fridge so you can start fresh tomorrow. Crisp, filling, and done in twenty minutes, with eggs and cheese folded in at the end.

Serves 2. 25 minutes, 20 at the stove.

About 360 calories a serving, 14 g protein, 2 g carbohydrate, 33 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Heat 3 tablespoons of oil in a large skillet over medium-high heat. Spread the hash browns into the pan, pressing gently, and cook without stirring until the bottom is golden and crisp, about 8 minutes.8 min
2. Stir the hash browns and press them down again, then cook for another 5 minutes until they are browned throughout and tender. Season with salt and pepper.5 min
3. Crack 4 eggs into a bowl and beat lightly with a fork. Pour the eggs over the hash browns, stirring gently to distribute them throughout, and sprinkle 1/2 cup of shredded cheddar over the top.
4. Cook for 2 minutes, stirring occasionally, until the eggs are just set and the cheese is melted. Scatter 2 chopped scallions over the top and serve straight from the pan.2 min

Note Swap the cheddar for any melting cheese on hand. Leftovers keep three days in the fridge and reheat in a skillet over low heat. Serve with hot sauce or salsa on the side, or a simple green salad.