Hash Brown Breakfast Skillet (Print Version)
Golden hash browns topped with eggs, cheese, and savory mix-ins for a hearty one-pan breakfast perfect for weekend mornings.
# Ingredients:
→ Main Ingredients
01 -
3 cups frozen shredded hash browns, thawed
02 -
2 tbsp vegetable oil or butter
03 -
6 large eggs
04 -
1/4 cup milk
05 -
1 cup shredded cheddar cheese
06 -
1/2 cup cooked bacon or sausage, crumbled (optional)
07 -
1/2 cup diced bell pepper (any color)
08 -
1/4 cup chopped green onions
09 -
Salt and pepper, to taste
→ Optional Toppings
10 -
Salsa
11 -
Avocado slices
12 -
Sour cream
13 -
Fresh parsley or cilantro
# Steps to Follow:
01 -
Heat oil or butter in a large skillet over medium-high heat. Spread the hash browns evenly across the skillet and press down gently. Cook for 5–7 minutes without stirring until crispy and golden on the bottom.
02 -
Flip the hash browns in sections and cook for another 5 minutes until the other side is golden and crispy.
03 -
In a bowl, whisk together the eggs, milk, salt, and pepper.
04 -
Reduce heat to medium. Push hash browns to the edges of the skillet, creating a well in the center. Pour the eggs into the center.
05 -
Gently scramble the eggs until just set. Stir the cooked hash browns back into the eggs slightly.
06 -
Sprinkle cheese, cooked bacon or sausage (if using), bell pepper, and green onions over the skillet.
07 -
Cover the skillet for 2–3 minutes to melt the cheese.
08 -
Serve hot with your favorite toppings.
# Additional Notes:
01 -
For a vegetarian version, omit meat and add sautéed mushrooms or spinach.
02 -
For extra crispiness, use a cast-iron skillet.
03 -
Customize with pepper jack or mozzarella cheese for different flavors.