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Home » breakfast » Cowboy Hash Brown Skillet

Cowboy Hash Brown Skillet

March 18, 2014 by Brandie @ The Country Cook 10 Comments

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5 from 3 votes

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.Cowboy Hash Brown Casserole recipe with eggs, cheese, bacon, onion

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!Cowboy Hash Brown Skillet recipe from The Country Cook

 Ingredients:
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)
shredded hash browns, bacon, eggs, cheese, onion
 Directions:

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.saute onion and bacon in a skillet with a wooden spoon

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.
cracked eggs into hash browns, bacon and onions
 Cover, turn the heat down to low, and cook for another 10 minutes (until eggs are set.)

seasoned eggs with salt and pepperThen uncover and sprinkle with shredded cheese. Let the cheese melt, then serve! 

Easy Skillet Hash Brown Casserole recipe

I sprinkled with a bit of chopped green onion just to give it some color and a punch of flavor.

Eggs and Bacon Hash Brown Casserole, easy breakfast recipe Enjoy!

Cowboy Hash Brown Skillet

This Cowboy Hash Brown skillet is the most delicious and filling breakfast recipe! Bacon, eggs, refrigerated hash browns, diced onion and cheese!
5 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Egg Cheese Hash Brown Skillet
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 559kcal
Author: Brandie @ The Country Cook

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!

Video

Nutrition

Calories: 559kcal | Carbohydrates: 20g | Protein: 23g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 287mg | Sodium: 722mg | Potassium: 545mg | Fiber: 1g | Sugar: 1g | Vitamin A: 535IU | Vitamin C: 9.1mg | Calcium: 186mg | Iron: 2.4mg
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
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Filed Under: breakfast

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

Previous Post: « Chicken and Dumplings Casserole
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Reader Interactions

Comments

  1. Deron Boyd says

    October 8, 2016 at 9:16 am

    5 stars
    Made this today and added 1/2 of green and red pepper! ‘Must say, quite delicious!

    Reply
    • Brandie says

      October 8, 2016 at 3:37 pm

      Thanks so much for coming back to let me know how you liked it Deron! 🙂

      Reply
  2. Nancy says

    January 10, 2017 at 5:49 pm

    Is it really one ounce package of shredded potatoes?

    Reply
    • Brandie @ The Country Cook says

      January 10, 2017 at 6:03 pm

      Nancy – it is one (20 oz.) package

      Reply
  3. Ken says

    February 10, 2017 at 10:12 pm

    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.

    Reply
    • Brandie @ The Country Cook says

      February 11, 2017 at 11:51 am

      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. 🙂

      Reply
  4. Kari says

    March 13, 2018 at 6:48 pm

    5 stars
    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!

    Reply
  5. Steve says

    July 8, 2018 at 12:19 am

    Can I mix scrambled eggs with hashbrowns in a skillet on top of stove.
    Steve

    Reply
  6. Bob says

    August 25, 2018 at 10:13 am

    5 stars
    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.

    Reply
    • Janet says

      October 14, 2018 at 5:48 pm

      Bob that was not her recipe. You completely created another recipe.,

      Reply

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