This Country Breakfast Hash Brown Skillet is a one pan meal-made with diced hash browns, onions, bacon, and then topped with eggs and melty cheese. It’s naturally gluten free, healthy, and delicious!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients
- 8 slices center cut bacon or turkey bacon, chopped
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 2 cups diced potatoes – diced frozen hash brown potatoes, southern style hash browns
- Salt and pepper, to taste
- 4 large eggs
- 1/4 cup reduced fat cheddar cheese
- Scallions, finely chopped (optional garnish)
Instructions
- In a large skillet or dutch-oven skillet cook chopped bacon until crisp over medium heat. Remove bacon pieces from skillet and set aside.
- Add potatoes, onions, garlic, salt and pepper to the same skillet with remaining bacon grease, cook and stir for 2 minutes over medium heat.
- Continue to cook potatoes and onions, stirring occasionally, until potatoes are browned and tender, about 12-15 minutes.
- Make 4 wells in the potato mixture. Spray each well with nonstick cooking spray. Break one egg in each well.
- Cover and cook on low heat for 8 to 10 minutes or until eggs are completely set.
- Sprinkle with cheese and the chopped cooked bacon. Cover with lid until cheese is melted.
- Remove from heat and garnish with scallions, if desired. Divide into four servings.
- Store leftovers in an airtight container in the fridge for 3-5 days.
Makes 4 servings -each serving contains about 1/2 cup potato mixture and one egg
4 WW Points per serving