This is a sponsored conversation written by me on behalf of Simply Potatoes. The opinions and text are all mine.
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 Food.com 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.
Hash Browns, Eggs, Bacon and Cheese
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.
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.
Enjoy!
Cowboy Hash Brown Skillet
Ingredients
- 1 pound bacon strips, chopped
- 1 small onion, chopped
- 1 (20 oz) package shredded hash browns, thawed
- 8 eggs
- 1 cup cheddar cheese
- salt and pepper, to taste
Instructions
- 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.
- 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!
Made this today and added 1/2 of green and red pepper! ‘Must say, quite delicious!
Thanks so much for coming back to let me know how you liked it Deron! 🙂
Is it really one ounce package of shredded potatoes?
Nancy – it is one (20 oz.) package
Are the eggs soft so the yolks are runny? I have done similar with hash, and wanted runny , but they usually get cooked too much and are cooked. Even on low heat. Timing is critical and 10 min seems like long time. Just wondering.
Yes, I like mine runny too but some folks do not. Because they aren’t directly on the heat, they take a little longer to cook. But just keep an eye on the time. Cook longer for firmer eggs and less for runnier eggs. 🙂
This this for lunch, “our main meal of the day” And I want to thank you, an easy, tasty and did I
say…easy??? Thank you very much!
Can I mix scrambled eggs with hashbrowns in a skillet on top of stove.
Steve
Just made this for breakfast. I am a single person household so I used two cups tater tots, chopped. I browned handful of sliced bacon then added gator tots. Added two slices onion diced. Added fresh ground pepper and salt to taste. Cooked together. I then added three x-lg eggs. Scrambled all ingredients together. Plated and added I slice American cheese, ripped up. Eating now. Absolutely great tasting. Thank you for this recipe.
Bob that was not her recipe. You completely created another recipe.,