Hashbrown Breakfast Skillet
Start your morning off right with this hearty Hashbrown Breakfast Skillet, a one-pan wonder that combines crispy golden hashbrowns, savory sautéed veggies, and your choice of bacon or sausage, all topped with melty cheddar cheese and perfectly cooked eggs. This comforting breakfast recipe is loaded with flavor and texture, featuring sautéed onion, red bell pepper, and garlic that add a delicious aromatic touch. The eggs are cooked directly in the skillet, creating a beautifully rustic presentation, while a sprinkle of fresh green onions adds a pop of color and freshness. Quick to prepare and easy to customize, this hashbrown skillet is ideal for feeding a hungry family or a crowd during weekend brunch. Serve it straight from the pan for a warm, satisfying meal everyone will love!
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Recipe Information
Ingredients
- 4 cups frozen hashbrowns
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 cup cooked bacon or sausage, crumbled
- 1 cup shredded cheddar cheese
- 4 eggs
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons green onions, sliced (for garnish)
Instructions
Heat a large skillet over medium heat and add the olive oil and butter, allowing the butter to melt.
Spread the frozen hashbrowns evenly in the skillet and cook for 5-7 minutes without stirring, allowing them to develop a golden, crispy crust.
Flip the hashbrowns gently using a spatula and cook for another 5-7 minutes until both sides are crispy. Remove the hashbrowns from the skillet and set aside.
In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened.
Add the minced garlic and crumbled bacon or sausage to the skillet. Stir and cook for an additional 1-2 minutes.
Return the cooked hashbrowns to the skillet, spreading them evenly and mixing gently with the vegetables and meat.
Sprinkle the shredded cheddar cheese evenly over the hashbrown mixture.
Using a spoon, create four small wells in the hashbrown mixture and crack one egg into each well.
Season the eggs and hashbrowns with salt and black pepper.
Reduce the heat to low, cover the skillet with a lid, and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny (or longer for firmer eggs).
Remove the skillet from heat and sprinkle sliced green onions over the top for garnish.
Serve the hashbrown breakfast skillet hot, straight from the pan, and enjoy!
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1672 mg | 73% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 2.9 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 284 mg | 22% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1131 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
