Hash Browns and Eggs Breakfast Skillet is ready in twenty minutes or less and is made in a single pan. 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? It’s early, you’re tired, and maybe you haven’t had your coffee yet.
If so, you’re going to love my hash browns breakfast skillet. The entire meal is made in a single pan and is ready in less than 20 minutes.
Only a few ingredients are needed for this quick and easy breakfast skillet – crispy hash browns, onions, and bell pepper are tossed in a few simple spices and topped with sunny side up eggs.
Ingredients and substitutions
For this recipe, you’ll need frozen hash browns. Cubed or shredded 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 your vegetables.
Butter can be substituted with olive oil instead. However, I prefer the added flavor that butter adds to the dish.
Onions and bell pepper add flavor and crunch to this skillet meal, so I don’t recommend omitting them. For more heat, swap your bell pepper with one or two jalepeno peppers.
For this recipe, I recommend using a large, nonstick skillet. Potatoes and eggs are both delicate, and can easily stick or pull apart when cooked in a traditional stainless steel skillet.
Cooking your eggs
I’ve included multiple cooking times for your eggs in the recipe card. Everyone has a preference, so feel free to cook your eggs to your liking.
For sunny side up eggs, you’ll only need to cook your eggs for about 2 to 3 minutes. This will give you a bright yellow, runny yolk – perfect for dipping toast.
For fully cooked eggs, you’ll need to cook your eggs for 4 to 5 minutes.
I like to top my hash browns with some chopped chives or parsley for a splash of color.
Or, try sprinkling some cheddar cheese on top of your hash browns while the eggs are cooking.
Hash Browns and Eggs Breakfast Skillet
- 2 tablespoons unsalted butter
- 2 1/2 cups frozen hash browns
- 1/2 medium onion diced
- 1 red bell pepper diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 4 large eggs
- 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 6-8 minutes undisturbed, or until browned 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.
- Skillet will serve two as is, or up to four if served with other breakfast items like toast, bacon, or sausage.
- Optionally, push your hash browns to the 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.
- If adding cheese, sprinkle a handful of shredded cheddar cheese onto hash browns while eggs cook.