Here we go again with the potatoes. Thing is, this time they’re not from the pantry. Nope. They’re from the freezer. You see, I was going to make this with fresh hash browns. I even had shredded potatoes by hand a few weeks back to make this. The process went downhill when I froze and then transferred them to the fridge. Nastiness. So I just broke down and got a bag of frozen goodies. It’s okay. Potatoes are potatoes as long as they’re not instant. Then it’s just weird and not right at all.

I’d been wanting to make this ever since spotting it in a magazine I picked up… weeks ago, before the fresh hash brown fiasco. Seriously it’s been on my mind ever since. I love potatoes and eggs… breakfast in general, mostly. I knew this had to be a winner. I even had cute new mini cast iron skillets I was hoping to use for the occasion. Sadly… that didn’t work out so well. I ended up starting over and using my small non-stick skillet instead, worked like a charm!

I finished these off with two different styles of eggs. Mine was covered with a 2 egg omelet, The Mr’s was topped off with 2 eggs sunny side up. Same basic principles for both and equally tasty results.

A bed of crisp seasoned hash browns, topped off with crumbled bacon and two eggs made your way… omelet, sunny side up… you name it!

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Hash Brown Egg Skillet

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1


  • 2 slices bacon
  • 1/2 Tbsp unsalted butter
  • 1 1/2 C frozen hashbrowns
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • garlic powder
  • cayenne pepper
  • 2 large eggs


  • Heat small (6-7") skillet over medium-low heat. Add bacon, sliced in half if necessary to fit. Cook until almost crisp. Drain on a paper towel. Chop and set aside.
  • Melt butter in hot skillet. Immediately add potatoes and press down into an even disc. Cook for 4-5 minutes or until golden. Flip (in sections is okay if necessary).
  • Reduce temperature to a touch above low.
  • Omelet variation: Immediately pour lightly seasoned whisked eggs over potatoes. Sprinkle with bacon. Cover and cook until set, 3-5 minutes.
  • Sunny side up variation: Immediately crack two eggs over hash browns. Sprinkle with bacon. Cover and cook until whites are nearly set, 3-5 minutes.
  • Carefully slide onto a plate, using a spatula to guide it out if needed.
  • Serve warm.


An original recipe from Baked by Rachel


Calories: 619kcal, Carbohydrates: 57g, Protein: 23g, Fat: 33g, Saturated Fat: 13g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 0.3g, Cholesterol: 371mg, Sodium: 1068mg, Potassium: 1115mg, Fiber: 5g, Sugar: 0.3g, Vitamin A: 669IU, Vitamin C: 26mg, Calcium: 87mg, Iron: 5mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Breakfast
Cuisine: American
Keywords: Eggs