This Hash Brown Breakfast Skillet is a hearty dish with crispy hash browns, eggs, cheese, and bacon all cooked together. It’s a filling breakfast that’s perfect for starting your day with flavor.
I like how it all comes together in one pan—I can clean up quickly and still have a tasty meal. Sometimes I sneak in a little hot sauce for extra zing!
If you want to save time, prep the bacon and hash browns ahead. Just reheat and add the eggs for a super easy breakfast. It’s my go-to when I need something satisfying fast.
Ingredients & Substitutions
Hash Browns: Frozen hash browns give this skillet a crispy base. I like to pat them dry so they crisp up better. You can substitute shredded fresh potatoes, but they need to be well drained and browned longer.
Eggs: Eggs bind everything together and add richness. Use large eggs for a good flavor balance. If you want a dairy-free option, try flaxseed or egg replacer—though they won’t be as rich.
Cheese: Melty shredded cheese adds flavor and gooey texture. Cheddar is my favorite, but Monterey Jack or mozzarella work too. For a dairy-free twist, use dairy-free cheese or nutritional yeast.
Cooked Bacon: Crispy bacon adds smoky depth. I chop mine into small pieces for even distribution. Turkey bacon is a healthier option if you prefer less fat, but it’s less smoky.
Onions & Bell Peppers: These add sweetness and crunch. Sauté them until soft for the best flavor. For a milder taste, use sweet peppers or scallions instead.
How do I make sure the eggs cook evenly without overdoing the hash browns?
Use low to medium heat to gently cook the eggs and avoid burning the hash browns. Cover the skillet with a lid for 3-4 minutes so the eggs set evenly. Check often, and turn off heat once the eggs are just firm but still moist.
- Start on medium-low heat to prevent burning.
- Cover with a lid to help the eggs cook through.
- Check often to avoid overcooking or burning.
- Remove from heat once eggs are just set for a soft, creamy texture.
How to Make Hash Brown Breakfast Skillet?
Ingredients You’ll Need:
Vegetables
- 1 small onion, diced
- 1 bell pepper, diced
Protein & Potatoes
- 2 cups frozen hash browns
- 4 large eggs
Seasonings & Oil
- 2 tbsp olive oil
- Salt and pepper to taste
How Much Time Will You Need?
10 minutes prep + 20 minutes cooking + 0 minutes resting = 30 minutes total
Step-by-Step Instructions:
1. Prepare the ingredients
Dice the onion and bell pepper. Keep them ready for cooking. Thaw the hash browns slightly if needed.
2. Cook the vegetables and hash browns
Heat olive oil in a skillet over medium heat. Sauté onion and peppers until soft. Add hash browns and cook until crispy and golden brown, about 8-10 minutes.
3. Make space for eggs and cook
Push the hash browns and vegetables to the side. Crack eggs into the skillet. Cook until whites are set, about 3-4 minutes.
4. Serve the skillet
Season with salt and pepper. Serve hot, directly from the skillet for a quick breakfast.
