Skillet Breakfast Hash Browns
This sounds really good, hash browns (hopefully you use real hash browns) are cooked in a cast iron pan, then the filling is added, then cooked in the oven. Easy! Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams potatoes, washed, skin on
- 6 slices bacon, cooked and crumbled
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 6 eggs
- 1/3 cup heavy cream, OR milk, OR make from a shortcut
- 1 cup Cheddar cheese, shredded
- 2-3 srping onions, chopped, green and white parts
Instructions
- Shred the potatoes and rinse in cold water and squeeze out water, really squeeze. Do this 3-4 times until the water is clear when squeezed (you just made hash browns), and place in a large bowl, season with the salt, pepper, and paprika, and toss until mixed. Set aside.
- Preheat your oven to 180 C.
- In a cast iron pan, cook the bacon until crispy, remove and crumble, pour out fat, but retain about 2 tablespoons in the pan. Heat the same pan, then spread the hash browns in the pan and form up the edges of the hash browns along the edge of the pan. Cook for about 6-7 minutes, you are looking for a crispy bottom of the hash browns. Remove from heat and set aside.
- In a bowl, whisk the eggs, cream (or milk), bacon, and cheddar cheese, pour this into the pan on the hash browns and spread evenly. Bake for 20 minutes or until the surface is golden brown and the eggs are set and cooked through. Remove from the oven and sprinkle on the chopped spring onions, and serve with a few slices of toast for each serving.
Notes
Easily less than $1 per serving for this dish.
Variants to this are plentiful, add dice bell pepper, onion, sliced or crumbled sausage, ham, etc.
Shortcut: Heavy Cream.
Adapted from an internet recipe.
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