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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 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
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.
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!
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