Crispy Hash Brown Breakfast Skillet
Ingredients
The base
-
2
medium
Russet or Yukon Gold potatoes (or sweet potatoes)
-
3
strips
bacon
-
1
large
bell pepper, chopped
-
¼
teaspoon
salt
-
¼
teaspoon
ground black pepper
-
4
large
eggs
The toppings
-
⅓
cup
shredded smoked gouda cheese
-
optional
chopped fresh or dried parsley
Instructions
- Shred the potatoes and remove moisture using paper towels.
- Microwave the shredded potatoes for 2 minutes and set aside.
- Cook the bacon in a skillet over low heat until just before crispy, then chop it.
- Increase the heat and add the shredded potatoes to the bacon grease, cooking for about 2 minutes untouched.
- Add the chopped bell pepper, salt, and pepper, and cook for an additional 5 minutes, stirring occasionally.
- Stir in the chopped bacon and create indentations for the eggs.
- Crack the eggs into the indentations and top with shredded cheese.
- Transfer the skillet to the oven and bake until the egg whites are set, about 8-10 minutes.
- Season with salt and pepper, top with parsley, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
20g
Sodium
400mg
Cholesterol
200mg
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