Breakfast skillets are AMAZING. I always order them when I’m out at brunch because usually, it’s all my favorite breakfast items stacked in every bite. They’re even more fun to make because you can cook everything in a single skillet and bake that bad Larry with some gooey eggs.
My breakfast skillet recipe is made with shredded hash brown potatoes, peppers and onions, crispy bacon, cheddar cheese, spices, and sunny side up eggs. It perfectly serves four people as a main dish or potentially more as a side dish.
Shredded Versus Diced Potatoes
For this recipe, I used a bag of frozen shredded hash brown potatoes. You can always use homemade shredded potatoes, it’s just a little more work upfront. If you can’t find shredded potatoes, diced frozen potatoes work just as well. Frozen Breakfast potatoes are usually pre-cooked so they’re more tender and brown up nice with a little oil.
Seasoning Hash Browns
A healthy dose of olive oil, garlic powder, onion powder, paprika, and salt and pepper will give your potatoes a lot of flavor. It’s the closest I can get to restaurant-style home fries or hash browns. Since these potatoes aren’t deep-fried, we need to add plenty of seasoning.
You Had Me at Bacon
Although we’re baking this skillet, we must precook the bacon. My new favorite method to cook bacon is baking bacon. It’s really easy to do and delivers perfect tender results every time. It also allows the bacon to “cook itself” while you’re simultaneously preparing other items. You can read more about baking bacon here.
As always, you can cook the bacon in the skillet before adding any other items. The benefit of this is you can cook the potatoes in a little leftover bacon fat.
How to Cook the Breakfast Skillet
A quick tip on peppers and onions. You can dice or slice them—whichever you prefer. If you slice them, I like to half the pepper or onion first and then thinly slice into half-moon slices. They’re much easier to eat this way.
Tenderize the peppers and onions by cooking in a little oil on the skillet. Add the potatoes and seasoning and brown until golden. Top with cheese, chopped cooked bacon, and 4 carefully cracked raw eggs. Bake until eggs reach desired doneness. It’s best if the yolks are runny. Top with fresh parsley and grab yourself a bloody mary.
You’ll Also LovePrint
Seasoned shredded potato hash browns, crispy bacon, sautéed peppers and onions, and runny baked eggs all served in a single cast iron skillet.
- 1–1 1/2 pounds frozen hash browns, either shredded or diced
- 4 eggs
- 7–8 slices bacon, fully cooked and chopped into 1/2 inch bits
- 1 green pepper, thinly sliced in half circles or diced
- 1/2 medium yellow onion, thinly sliced in half circles or diced
- 1/2 cup shredded cheddar cheese
- 1–2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1–2 tablespoons fresh chopped parsley
- salt and pepper, to taste
- Preheat oven to 400° F. If baking bacon, you can add it now for about 15-20 minutes.
- Bring 1 tablespoon of oil to medium heat in an oven safe cast iron skillet. Add peppers and onions and cook, tossing occasionally, until golden and tender, about 5 minutes. Add potatoes and all spices. Cook potatoes, tossing occasionally, until golden and starting to crisp, about 5-7 minutes. You may need to add an additional tablespoon of oil to really golden up.
- Evenly arrange potatoes in the skillet and top with cheese and chopped bacon. Create 4 small impressions in the potatoes and carefully crack 4 eggs around the edges of the skillet, ensuring the yolks stay intact. Sometimes it helps to crack the eggs in a small prep bowl and carefully slide into the skillet.
- Bake for 10 minutes or until egg whites are no longer clear. You want the egg yolks still runny! Sprinkle with fresh parsley and serve.
For this recipe, I used a bag of frozen shredded hash brown potatoes. You can always use homemade shredded potatoes, it’s just a little more work upfront. If you can’t find shredded potatoes, diced frozen potatoes work just as well.
You can easily add breakfast sausage as well by cooking first in the skillet (before pepper and onions) and chopping/dicing. Top before baking along with the bacon.
- Serving Size: 1/4 skillet
- Calories: 484
- Sugar: 3.3g
- Sodium: 985mg
- Fat: 31.9g
- Saturated Fat: 12.4g
- Carbohydrates: 26.5g
- Fiber: 2.6g
- Protein: 24.5g
- Cholesterol: 215mg
Keywords: breakfast skillet recipe