HASHBROWN AND EGG SKILLET RECIPE RECIPES

SKILLET EGG AND HASH BROWNS BREAKFAST RECIPE - FOOD.COM

Skillet Egg and Hash Browns Breakfast Recipe - Food.com image

Everything cooked in one pan than served at the table. I reconstructed this from other recipes I have made and a breakfast quiche I once had at Disney. Quite easy and DH gobbled it up.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

6 slices bacon
2 cups refrigerator hash brown potatoes
1/2 medium onion, chopped
salt and pepper
6 eggs
1 1/2 cups shredded monterey jack and cheddar cheese blend

Steps:

I snip the bacon into 1 inch pieces and fry up in a 12 inch deep skillet.
When nice and crisp remove and reserve enough bacon drippings to coat the bottom of the pan. Add some cooking oil if necessary (just a little). Place hashbrowns in pan and distribute evenly to cook. Top with chopped onion. As bottom browns turn to cook all potatoes and onions. When a nice brown all over. Pat into pan to form crust.
In a bowl beat the eggs till fluffy and add 1 cup of the cheese. Pour over potato crust in pan and move around till evenly distributed. Place bacon pieces all over the top. Cover with a lid and let the eggs cook through. I add the extra cheese in the end and cover again. Watch not to burn the bottom.

Nutrition Facts : Calories 532.5, FatContent 35.1, SaturatedFatContent 13.7, CholesterolContent 324.9, SodiumContent 700.9, CarbohydrateContent 29.6, FiberContent 2.7, SugarContent 2.2, ProteinContent 23.7

HASH BROWN AND EGG SKILLET BREAKFAST | RECIPES | WW USA

Hash brown and egg skillet breakfast | Recipes | WW USA image

This healthy, yet hearty breakfast skillet brings wedges of egg-topped potato pancake to the table in just 30 minutes. For best results when making the oversized potato pancake, make sure to press down on the potatoes to create an even layer after the potatoes have softened. That will help ensure they are evenly browned and make it easier to flip the pancake. To bulk up this meal, cook fresh vegetables, such as diced bell peppers or jalapeños, along with the onion and garlic. For a more Southwestern take, use ground cumin in place of the sage, and top each serving with fresh salsa or pico de gallo.

Provided by WEIGHTWATCHERS.COM

Categories Brunch,Breakfast

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tsp Sunflower oil or canola oil
0.5 medium Uncooked onion(s) chopped
1 medium clove(s) Garlic clove(s) minced
3 medium Uncooked potato(es) scrubbed, shredded, and squeezed dry
0.5 tsp Table salt
0.25 tsp Black pepper
0.125 tsp Ground sage or to taste
4 large egg(s) Egg(s)
4 medium Uncooked scallion(s) sliced

Steps:

Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic; cook, stirring, until softened, about 5 minutes.
Add the potatoes, salt, pepper, and sage to the skillet; cook, stirring frequently, until the potatoes are softened, about 5 minutes. With a spatula, press down on the potatoes to make an even layer. Continue to cook, without stirring, until the potatoes are lightly browned, about 5 minutes longer.
Place a large plate on top of the potato cake and carefully turn the skillet over. Slide the potato cake back into the skillet. With a spoon, make 4 indentations in the potato cake that are large enough to hold an egg.
Break 1 egg into each indentation. Sprinkle the eggs and potatoes with the scallions. Cover the skillet and cook until the eggs are set, about 5 minutes. Yields 1/4 of skillet per serving.

Nutrition Facts : Calories 85 kcal

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