Description
A hearty and satisfying one-pan breakfast featuring crispy hash browns topped with fresh vegetables, eggs, and melted cheese – perfect for weekend mornings or brunch.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 cups frozen hash browns
- 1 medium onion, diced
- 1 bell pepper, diced
- 4 large eggs
- Salt and pepper to taste
- 1/2 cup shredded cheese
Instructions
- Prep: Gather all ingredients. Dice the bell peppers and onion. If using fresh potatoes, grate them and remove excess moisture.
- Cook Hash Browns: Heat olive oil in a large skillet over medium heat. Add hash browns in an even layer and cook undisturbed for about 5 minutes until golden brown.
- Flip: Flip the hash browns and cook for another 5 minutes until both sides are crispy.
- Add Vegetables: Add diced onions and bell peppers on top of the hash browns, stirring gently for about 3 minutes until softened.
- Create Wells: Create small wells in the mixture and crack an egg into each well. Season with salt and pepper, then cover the skillet until whites are set but yolks remain runny (about 5 minutes).
- Finish: In the last minute of cooking, sprinkle cheese on top until melted. Serve immediately.
Notes
- Don’t move the hash browns during initial cooking to achieve maximum crispiness
- Pat frozen hash browns dry with paper towels to remove excess moisture
- Make wells deep enough to hold eggs without them running together
- Keep heat at medium to prevent burning while ensuring thorough cooking
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285 calories
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 195mg
Keywords: hash brown skillet eggs, breakfast skillet, one pan breakfast, crispy hash browns, skillet eggs, brunch recipe