Hash Browns and Eggs Breakfast Skillet

Sunny side up eggs nestled in a skillet of hash browns.

Hash Browns and Eggs Breakfast Skillet

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.

Course Breakfast

Cuisine American

Prep Time 5 minutes

Cook Time 14 minutes

Total Time 19 minutes

Servings to 4 servings

Calories 471kcal

Author Heather

Equipment

Ingredients

2 tablespoons unsalted butter
2 ½ cups frozen hash browns
½ medium onion diced
1 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 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.

Notes

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.

Nutrition