This flavor-packed breakfast skillet recipe combines all your favorites in one pan. Golden hash browns are topped with melted cheese, crispy strips of bacon, tangy green onions, and perfectly cooked sunny-side-up eggs. The delicious combination creates a modern take on a traditional country breakfast.
Get out your skillet and learn how to make a breakfast skillet!
4 strips of bacon (cut into 1 inch long pieces)
6 cups of frozen cubed hash browns (or the same amount cubed fresh potato)
1/2 cup of white onion, chopped
1/2 tsp of salt
1/4 tsp of pepper
1/4 cup of water
4 large eggs
1 cup of Cheddar cheese, shredded
2 tbs green onions, sliced
1 clove garlic, minced or finely chopped
Place your cast iron skillet on the stovetop, at medium-high heat. Cook the strips of bacon until they are good and crispy, and then remove them from the skillet. Place them to one side on some paper towels to drain off the excess fat. Keep around 2 tbs of the bacon fat in the skillet (this will add flavor to your breakfast skillet).
Add your pre-cubed frozen hash brown to the pan along with the sliced white onion. If you're using raw potato instead, you should cube it or shred it before adding it (depending on your preferred breakfast hash recipe). Fry the onions and potatoes in the bacon drippings for 2-3 min, and then add the water and place a lid on the skillet.
Cook for another 15 min, removing the cover and flipping the potatoes a couple of times during the process (to ensure they end up crispy on all sides).
If you're using garlic, add it and stir it through the mixture. Cook for another minute. If not, skip straight to adding salt and pepper to taste.
Use a wooden spoon to create 4 round wells in the potato mixture (the surface of the skillet should be exposed in those areas).
Drizzle a small amount of oil into well, no more than the size of a quarter (or a 1/4 tsp of butter). Crack one of your eggs into each of the wells, and replace the lid.
Move the skillet to low heat and leave the eggs to cook. For firm whites with a runny yolk, you'll need around 8-9 min. Add a 1-2 min more for medium, and 3-4 min more if you prefer your egg yolks hard.
Around 2 min before the eggs are cooked to your liking, sprinkle the shredded cheese and chopped bacon over the top (you can crumble the bacon into bacon bits if you prefer), and top with finely chopped green onions if you've decided to include them.
Allow eggs to finish cooking.
Divide into portions and serve up a delicious skillet breakfast!
Instead of using bacon for this breakfast skillet dish (or in addition to using bacon - if you're a big meat eater), you can chop up some breakfast sausage patties into half-inch chunks and fry them at the same time. If you're serving this for lunch or dinner, you can experiment with ham, chopped chicken, smoked sausage, chorizo - any meat which can be cut into small chunks will work in this lunch/dinner/breakfast skillet!
This breakfast skillet is not the most vegetarian or vegan-friendly recipe out there, but you could experiment with replacing the bacon, egg, and cheese with vegetable-based alternatives. One idea would be to add black beans instead of bacon, use vegan cheese and serve with chopped avocado - make it a Mexican breakfast skillet! Add some hot sauce when you serve up the dish for the full effect.
And remember - breakfast skillet recipes are great at any time of day. This recipe makes a perfect brunch, lunch, dinner, or late-night snack!