This egg and hash brown breakfast skillet is a country style breakfast recipe made with hash brown potatoes, bacon, and cheese.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Breakfast
Cuisine: American
Keyword: egg and hash brown skillet
Servings: 4
Author: Laura Warnke
Ingredients
4 to 5Tablespoonsof butter
3cupsfrozen shredded potato hash browns
6eggs
1-16ouncepackage of baconfried, cooled, and crumbled
1/3cupof sliced green onions
Salt
Pepper
1cupsharp cheddar cheeseshredded
1-2firm ripe tomatoeschopped for garnish
Instructions
Heat 2-3 Tablespoons of butter in a nonstick frying pan on medium high heat, being careful not to let it burn.
Add the potatoes and cook 8-10 minutes until the potatoes are browned, stirring once in a while. Spread out the potatoes to evenly cover surface of skillet. If the hash browns seem a bit dry, add 2-3 more Tablespoons of butter if necessary to fry the potatoes.
In a medium bowl, beat the eggs slightly and then mix the eggs together with the crumbled bacon, green onions, salt, and pepper.
Pour the egg mixture over the potatoes evenly and spread it out to the edge of the pan. Reduce the heat on your skillet to medium low and then cover with a lid. Cook the eggs for about 10 minutes until the eggs are firm.
Check frequently so the potatoes do not burn on the bottom of the frying pan.
Remove from the stove and sprinkle with the shredded cheese.
Garnish with chopped ripe tomatoes and additional green onions.
Notes
The time estimated to make this recipe does not include the time necessary to cook the bacon. If you need to cook the bacon, allow an additional 30 minutes of prep time.