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Hash Brown Egg Skillet

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: Eggs
Servings: 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