Cowboy Hash Brown Skillet (+Video)
This Cowboy Hash Brown Skillet is the most delicious breakfast recipe! Bacon, eggs, refrigerated hash browns, diced onion and cheese!
A SIMPLE, FILLING BREAKFAST RECIPE
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. This is one of my favorite breakfast or brunch meals. Or even breakfast for dinner? Serve it with some fresh fruit and toast and it will easily feed a family of four.
TIPS FOR MAKING THIS EGG, BACON HASH BROWN SKILLET MEAL:
- You want to get a good, crispy browning on the hash browns. So make sure your hash browns are fully thawed and dried with a paper towel. When you put them in the skillet, don’t push them around too much. Just press them down with your spatula.
- Feel free to add your favorite veggies to this. Peppers and mushrooms are great options.
- Also, ham may be substituted for the bacon.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- shredded hash browns
- cheddar cheese
- salt and pepper
HOW TO MAKE COWBOY HASH BROWN SKILLET BREAKFAST:
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, 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.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Cowboy Hash Brown Skillet
- 1 pound bacon strips, chopped
- 1 small onion, chopped
- 20 ounce package shredded hash browns, thawed
- 8 large eggs
- 1 cup cheddar cheese
- salt and 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. 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!
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: March 2014
Updated & republished: October 2020
very good; similar to mountain man dutch oven breakfast.
Oh my goodness! How did I miss that?! Thank you!
We loved it! Wish the hash browns were crispy. Might need to keep more of the bacon fat in for that. Some spice like cayenne pepper might make the flavor more intense. The 6 servings recipe was pretty deep for the skillet.
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.,
Bob there’s nothing wrong with what you did and posting about it. I would think Brandie would be flattered that you got inspiration from her recipe to create something and share it to us.
Thank you Brandie for inspiring creativity.
Can I mix scrambled eggs with hashbrowns in a skillet on top of stove.
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!
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. 🙂
Is it really one ounce package of shredded potatoes?
Nancy – it is one (20 oz.) package
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! 🙂