Simple Hash Brown Breakfast Skillet
A delightful and satisfying dish that combines crispy hash browns, colorful vegetables, and perfectly cooked eggs in one convenient skillet.
Equipment
- Non-stick Skillet
- Spatula
- Mixing Bowl
Ingredients
Ingredients
- 2 cups Hash Browns Frozen or freshly grated potatoes.
- 2 tablespoons Olive Oil Extra virgin olive oil for cooking.
- 1 cup Bell Peppers Diced (red, green, or yellow).
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- 4 large Eggs Cooked to your desired doneness.
- Salt and Pepper To taste.
- 2 tablespoons Fresh Herbs Chopped parsley or chives for garnish.
- 1 cup Cheese Shredded cheddar or mozzarella.
Instructions
- Preheat a non-stick skillet over medium heat. Add olive oil and heat until shimmering.
- Add hash browns to the skillet in an even layer. Press down gently and cook undisturbed for 5-7 minutes until golden brown.
- In a separate bowl, combine diced bell peppers, chopped onion, and minced garlic. Flip the hash browns over and check for golden color.
- Add the vegetable mixture to one side of the skillet and cook for an additional 3-4 minutes until tender.
- Stir the vegetables into the hash browns, mixing well.
- Create small wells in the mixture and crack the eggs into them. Season with salt and pepper.
- Cover the skillet and cook for 5-7 minutes until the eggs are set to your liking.
- Sprinkle cheese over the eggs in the last minute of cooking and cover to melt.
- Remove from heat and garnish with fresh herbs before serving.
- Serve immediately while hot.
Notes
Store leftovers in an airtight container for up to three days. Reheat in a skillet or microwave.