Skillet Egg And Hash Browns Breakfast – a delicious recipe with bacon, refrigerator hash brown potatoes, onion, salt, eggs, shredded monterey. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
I snip the bacon into 1 inch pieces and fry up in a 12 inch deep skillet.
2
When nice and crisp remove and reserve enough bacon drippings to coat the bottom of the pan. Add some cooking oil if necessary (just a little). Place hashbrowns in pan and distribute evenly to cook. Top with chopped onion. As bottom browns turn to cook all potatoes and onions. When a nice brown all over. Pat into pan to form crust.
3
In a bowl beat the eggs till fluffy and add 1 cup of the cheese. Pour over potato crust in pan and move around till evenly distributed. Place bacon pieces all over the top. Cover with a lid and let the eggs cook through. I add the extra cheese in the end and cover again. Watch not to burn the bottom.
725
kcal
Calories
48
g
Fat
24
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 slices bacon, 2 cups refrigerator hash brown potatoes, 1/2 medium onion, chopped, salt and pepper, and more.
Yes, Skillet Egg And Hash Browns Breakfast falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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