Make a hash browns and eggs skillet in twenty minutes or less in a single pan - perfect for busy mornings! Crispy fried hash browns with onions and bell pepper are topped with freshly cooked eggs.
Anyone else have a hard time making a hot breakfast in the morning? If so, you're going to love my hash browns and eggs skillet. The entire meal is made in a single pan and is ready in less than 20 minutes.
Crispy hash browns, onions, and bell pepper are tossed with a few simple spices and topped with perfectly cooked sunny side up eggs. Add some toast for dipping and you're all set!
Serve hash browns and eggs for breakfast, brunch, or even dinner - it's the perfect comfort food meal any time of day.
Ingredients and substitutions
- Hash browns - Cubed or shredded frozen or refrigerated hash browns will work for this recipe. If you'd like to dice fresh potatoes instead, make sure you dice them into very small, bite size pieces so that they cook evenly with the vegetables.
- Butter - I prefer the flavor that butter adds to the dish, but it can be substituted with your favorite cooking oil if desired.
- Vegetables - Onions and bell pepper add flavor and crunch, so I don't recommend omitting them. For more heat, swap the bell pepper with one or two jalapeno peppers.
- Seasoning - Salt, pepper, and paprika add a mild, savory flavor.
- Eggs - You'll need four large eggs for this recipe.
Tips and tricks
Best pan to use - For this recipe, I recommend using a large nonstick skillet. Potatoes and eggs are delicate and can easily stick or pull apart when cooked in a traditional stainless steel skillet.
Allow potatoes to cook undisturbed - For golden brown, crispy edges, allow your potatoes to cook undisturbed in the pan until golden brown on the bottom. Shifting your potatoes around frequently can cause them to fall apart and prevent a crust from forming.
For sunny side up eggs - Cook your eggs for about 2 to 3 minutes. This sets the whites while the yolk is bright yellow and runny - perfect for dipping toast.
For fully cooked eggs - Cook your eggs for 4 to 5 minutes.
Frequently asked questions
No, frozen hash browns can be added straight to the pan and cooked from frozen.
If you're preparing your eggs sunny side up, I recommend a few slices of toast for dipping. Buttermilk biscuits and strawberry jam, bacon, or some fresh fruit make great additions as well.
Allow your hash browns to set in the pan until golden brown on the bottom before flipping. Moving your hash browns around too much can cause them to fall apart and prevent that browning and crisping in the pan. Don't omit the butter - it helps create a golden brown crust on the potatoes.
A dash of hot sauce, a sprinkle of shredded cheddar cheese, or chopped chives make great additions to hash browns for added flavor.
Recommended
📖 Recipe
Hash Browns and Eggs Skillet
Ingredients
- 2 tablespoons unsalted butter
- 2.5 cups frozen hash browns
- ½ medium onion, diced
- 1 medium red bell pepper, diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- 4 large eggs
Instructions
- In a large, nonstick skillet over medium heat, melt butter. Add frozen hash browns, onions, and bell pepper. Season with salt, pepper, and paprika, tossing to coat. Cook for about 6-8 minutes undisturbed, or until golden brown on the bottom.
- Flip hash browns over in pan. Make four holes in the hash browns, then crack an egg into each hole. Reduce heat to low, cover, and cook for 2-3 minutes for a sunny side up egg (cooked egg whites and runny yolk), or 4-5 minutes for a fully cooked egg.
- Remove from heat and serve immediately.
Equipment Recommendations
Notes
- Skillet will serve two as is, or up to four if served with other breakfast items like toast, bacon, and sausage.
- For scrambled eggs - Push your hash browns to one side and scramble eggs on the other side of the skillet.
- Garnish breakfast skillet with chives or parsley before serving for a splash of color.
- To add cheese - Sprinkle a handful of shredded cheddar cheese onto hash browns while eggs cook.
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