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!

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Heat a large skillet over medium heat and add the olive oil and butter, allowing the butter to melt.

Step 2

Spread the frozen hashbrowns evenly in the skillet and cook for 5-7 minutes without stirring, allowing them to develop a golden, crispy crust.

Step 3

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.

Step 4

In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened.

Step 5

Add the minced garlic and crumbled bacon or sausage to the skillet. Stir and cook for an additional 1-2 minutes.

Step 6

Return the cooked hashbrowns to the skillet, spreading them evenly and mixing gently with the vegetables and meat.

Step 7

Sprinkle the shredded cheddar cheese evenly over the hashbrown mixture.

Step 8

Using a spoon, create four small wells in the hashbrown mixture and crack one egg into each well.

Step 9

Season the eggs and hashbrowns with salt and black pepper.

Step 10

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).

Step 11

Remove the skillet from heat and sprinkle sliced green onions over the top for garnish.

Step 12

Serve the hashbrown breakfast skillet hot, straight from the pan, and enjoy!

Nutrition Facts

Serving size	1824.6 grams (1824.6g)

Amount per serving	% Daily Value*
Calories	3903

Total Fat 264.40g	339%
Saturated Fat 100.00g	500%
Polyunsaturated Fat 2.70g
Cholesterol 1167mg	389%
Sodium 8741mg	380%
Total Carbohydrate 252.90g	92%
Dietary Fiber 27.80g	99%
Total Sugars 11.30g
Protein 143.10g	286%

Vitamin D 164IU	820%
Calcium 1134mg	87%
Iron 14mg	76%
Potassium 5343mg	114%

*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.

Source of Calories

Fat: 60.0%

Protein: 14.4%

Carbs: 25.5%