Crispy fried hash browns with onions and bell pepper are topped with freshly cooked eggs. My hash brown and egg breakfast skillet is ready in twenty minutes or less and is made in a single pan.
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 brown and egg breakfast skillet. The entire meal is made in a single pan and is ready in less than 20 minutes.
To make this breakfast even easier, plan ahead. I like to keep diced onions and peppers in the refrigerator. This makes it easy to add them to any meal. Doing this will remove all of the prep work of this already simple breakfast skillet.
Want to try my fun spin on breakfast? Check out my recipe for Sausage Egg and Cheese Breakfast Pinwheels. I’ve also got a fantastic recipe for Ham Egg and Cheese Hash Brown Waffles – a great way to use up extra ham after the holidays!
There are a few options when it comes to making this breakfast skillet. If you’d like to fully cook your eggs though, cook them for about 4-5 minutes.
If you’d like your eggs sunny side up, they’ll only need about 2-3 minutes of cooking. Optionally, serve with toast for dipping.
Hash Brown and Egg Breakfast Skillet
- 2 tablespoons unsalted butter
- 2 1/3 cups frozen hash browns
- 1/2 small onion diced
- 1 bell pepper diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 4 large eggs
- In a pan over medium heat, melt butter. Add frozen hash browns, onions, and bell pepper. Season with salt, pepper, and paprika. Stir to coat with butter. Cook for 7-8 minutes undisturbed (or until browned on 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, or 4-5 minutes if you'd like your eggs cooked through.