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Loaded Hash Brown Skillet Recipe

American · Main course · 35 min total

A hearty and indulgent breakfast skillet featuring crispy hash browns loaded with cheese, bacon, and eggs, all cooked in one pan for easy cleanup.

Ingredients

• 3 cups frozen shredded hash browns, thawed
• 2 tablespoons vegetable oil
• 6 slices bacon, chopped
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 cup shredded cheddar cheese
• 4 large eggs
• Salt and black pepper to taste
• 2 green onions, sliced (for garnish)

Instructions

1. Heat oil in a large non-stick skillet over medium-high heat. Add hash browns in an even layer and cook, undisturbed, for 5 minutes until golden brown. Flip and cook another 4-5 minutes until crispy. Season with salt and pepper. Transfer to a plate.
2. In the same skillet, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon, leaving 1 tablespoon drippings in the pan.
3. Add onion and bell pepper to the drippings; cook until softened, about 3 minutes.
4. Return hash browns to the skillet and spread evenly. Top with cooked bacon and shredded cheese.
5. Make 4 wells in the hash brown mixture and crack an egg into each well. Season eggs with salt and pepper.
6. Cover the skillet and cook over medium-low heat for 6-8 minutes, until egg whites are set and yolks are still runny (or to your liking).
7. Garnish with green onions and serve directly from the skillet.

Tips

• For extra crispy hash browns, squeeze out excess moisture before cooking.
• If you prefer firmer yolks, cook covered for 2-3 minutes longer.
• Leftovers can be refrigerated and reheated in a skillet.

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