Crispy Hash Brown Skillet with Bacon, Eggs & Cheese
Breakfast

Crispy Hash Brown Skillet

with Bacon, Eggs & Cheese

35 MIN
$18.99 4 Servings
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From the Test Kitchen

For this rich, comforting breakfast skillet, you'll make shredded potato hash browns to pan-fry alongside eggs and melty cheese, then top it all off with crispy bacon, scallions, dollops of sour cream, and a drizzle of hot sauce.
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  • Nutrition
    PER SERVING
  • Calories
    360 Cals (est.)
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fresh
ingredients
Crispy Hash Brown Skillet with Bacon, Eggs & Cheese
Title
  • 4 oz Applewood Smoked Uncured Bacon
  • 4 Pasture-Raised Eggs
  • ¾ lb Potatoes
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • ¼ cup Sour Cream
  • 1 Tbsp Hot Sauce
  • 2 Scallions
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the potatoes on the large side of a box grater. Place in a fine mesh strainer and rinse under cold water to remove any excess starch. Using a spoon, press down on the potatoes to release as much liquid as possible. Transfer the grated potatoes to a paper towel-lined bowl; add the sliced white bottoms of the scallions and season with salt and pepper. Toss to coat. Medium dice the bacon.

Cook the bacon
2 Cook the bacon

Heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the diced bacon. Cook, stirring occasionally, 4 to 5 minutes, or until cooked through and crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

Start the skillet
3 Start the skillet

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Scoop the shredded potato mixture (draining any excess liquid) into the pan to form 4 equal-sized rounds, spacing them out. Cook 4 to 5 minutes per side, or until lightly browned and crispy (if the pan seems dry, add a drizzle of olive oil before flipping).

Finish the skillet & serve your dish
4 Finish the skillet & serve your dish

Carefully crack the eggs into the pan between the cooked potato rounds; season each with salt and pepper. Top with the cheddar and monterey jack. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted, the egg whites are set, and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished skillet topped with the cooked bacon, sour cream, sliced green tops of the scallions, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the potatoes on the large side of a box grater. Place in a fine mesh strainer and rinse under cold water to remove any excess starch. Using a spoon, press down on the potatoes to release as much liquid as possible. Transfer the grated potatoes to a paper towel-lined bowl; add the sliced white bottoms of the scallions and season with salt and pepper. Toss to coat. Medium dice the bacon.

2 Cook the bacon

Heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the diced bacon. Cook, stirring occasionally, 4 to 5 minutes, or until cooked through and crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

Cook the bacon
Start the skillet
3 Start the skillet

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Scoop the shredded potato mixture (draining any excess liquid) into the pan to form 4 equal-sized rounds, spacing them out. Cook 4 to 5 minutes per side, or until lightly browned and crispy (if the pan seems dry, add a drizzle of olive oil before flipping).

4 Finish the skillet & serve your dish

Carefully crack the eggs into the pan between the cooked potato rounds; season each with salt and pepper. Top with the cheddar and monterey jack. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted, the egg whites are set, and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished skillet topped with the cooked bacon, sour cream, sliced green tops of the scallions, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Finish the skillet & serve your dish
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