Skillet Egg and Hash Browns Breakfast
Start your morning with the ultimate comfort food: Skillet Egg and Hash Browns Breakfast. This one-pan wonder combines crispy golden hash browns, perfectly cooked eggs with runny yolks or firmer centers (your choice!), and an optional sprinkle of melted cheddar cheese for an irresistible finish. Seasoned with garlic powder, paprika, and a touch of salt and pepper, this breakfast delivers bold flavors in every bite. The sautéed onions add a hint of sweetness, while fresh parsley provides a bright, herbal finish. Ready in just 30 minutes, this recipe is ideal for a hearty weekend brunch or an indulgent weekday treat. Serve it straight out of the skillet for a rustic, shareable meal that’s as satisfying as it is simple to prepare.
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Recipe Information
Ingredients
- 2 cups frozen hash browns
- 4 large eggs
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small, diced yellow onion
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 teaspoon (divided) salt
- 0.5 teaspoon black pepper
- 0.5 cup (optional) shredded cheddar cheese
- 1 tablespoon (for garnish, optional) chopped fresh parsley
Instructions
Heat a large skillet over medium heat and add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil. Allow the butter to melt completely.
Add the diced onion to the skillet and sauté for 2-3 minutes until softened and translucent.
Stir in the frozen hash browns, spreading them evenly across the skillet. Season with garlic powder, paprika, 0.5 teaspoon of salt, and black pepper.
Cook the hash browns undisturbed for 4-5 minutes until the bottom is golden and crispy. Use a spatula to flip the hash browns and repeat until both sides are evenly browned.
Reduce the heat to low and make four small wells in the hash browns using the back of a spoon. Crack one egg into each well.
Season the eggs with a pinch of the remaining salt. Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are set but the yolks remain runny (or cook longer if you prefer firmer yolks).
If using, sprinkle shredded cheddar cheese over the hash browns during the final minute of cooking. Allow it to melt before removing the skillet from the heat.
Garnish with fresh parsley, if desired, and serve immediately. Enjoy your savory skillet egg and hash browns breakfast!
Nutrition Facts
Calories |
1679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 921 mg | 307% | |
| Sodium | 4430 mg | 193% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 4.9 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 987 mg | 76% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1878 mg | 40% | |
*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.
