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Place a 10” cast iron skillet into an oven preheated at 375˚F, for 10 minutes.
Carefully remove skillet from oven and add 2 tablespoons butter and oil, swirling the melting butter across the entire surface.
Add shredded potatoes and spread into an even layer and create 3 pockets within the potatoes. Season with salt and pepper.
Dot 1 ½ tablespoons butter over the surface and transfer skillet back into the oven for 15-18 minutes.
Remove skillet from the oven and dot each pocket within the potatoes with 1 teaspoon butter. Add a cracked egg into each pocket, top the potatoes with shredded cheese and return the skillet to the oven for 8 to 10 minutes or until the egg whites are set, with the yolks still creamy and the top of the potatoes are golden brown.
Season with salt and pepper and finish with a sprinkle of chives. Serve.