The Country Cook: Cowboy Hash Brown Skillet

Tuesday, March 18, 2014

Cowboy Hash Brown Skillet

The ideal breakfast/brunch meal for me is something that combines a bit of protein and a bit of carbohydrate. It fills me up, gives me energy and keeps me fuller longer. But I like to keep it simple. So when I was challenged by the good folks at Simply Potatoes and to come up with a recipe that had only 5 ingredients - I knew exactly what I was making. This is one of my favorite breakfast or brunch meals. Or even breakfast for dinner? How many of y'all do that? I love to whip up a meal like this for supper too. Serve it with some fresh fruit and toast and it will easily feed a family of four. 
And ya know what made this even easier? I didn't have to thaw any hash browns first. Simply Potatoes are always fresh and never frozen (no freezer burn!) The bag stays in your fridge. So you literally pull out the bag and get to work. And I noticed that I didn't have all that excess moisture that you sometimes have to deal with when using frozen hash browns. They brown up beautifully. And they taste just like you shredded the potatoes yourself that day!
1 pound bacon strips, chopped
1 small onion, chopped
1 (20 oz.) package Simply Potatoes Shredded Hash Browns
8 eggs
1 cup cheddar cheese
(salt & pepper, to taste)
In a large nonstick skillet, cook chopped bacon over medium heat until it starts releasing a bit of fat, then add in chopped onions. Season with a little bit of salt and pepper.
Note: I am using a cast iron skillet here that is pretty old and has been seasoned with so much bacon fat over the years that it is practically nonstick. However, if this is not the case with your cast iron and you have sticking issues, I highly recommend using nonstick only for this. Cook until bacon is just starting to get crispy and onions are soft. Then drain excess bacon fat, just leaving about 1/4 cup left in the pan.
Stir in hash browns.
Cook over medium heat, uncovered for about 8-10 minutes. Hash browns should be getting a light golden brown on the bottom. Turn potatoes. With the end of a spoon, make eight, evenly spaced holes in the hash browns.
Break one egg into each hole. Season the eggs with a bit of salt and pepper.
Cover, turn the heat down to low, and cook for another 10 minutes (until eggs are set).
Then uncover and sprinkle with shredded cheese.
Let the cheese melt, then serve! I sprinkled with a bit of chopped green onion just to give it some color and a punch of flavor.
This is a sponsored conversation written by me on behalf of Simply Potatoes. The opinions and text are all mine.

No comments :