Sunday, September 22, 2013

Skillet Breakfast Hash

This is a one-skillet dish, all in one breakfast!  You will need an ovenproof skillet, preferably cast iron.  I used frozen shredded hashbrowns because I haven't mastered the art of making homemade hashbrowns...yet.  Enjoy!

3 C frozen shredded hashbrowns
1/4 C green onions, sliced
2 serrano peppers, chopped
2 T cilantro, chopped
1/2 lb bacon, cooked and crumbled
Salt & pepper, to taste
7-8 eggs
1/2 C shredded cheddar cheese

Drizzle some olive oil into a large skillet and preheat to medium high heat.  Spread the hashbrowns around in an even layer.  Spread the onions, serrano pepper, and cilantro on top of the potatoes.  Cook, without disturbing, about 4-6 minutes until browned.  Season that side with salt and pepper.  Flip the hashbrowns over and continue to cook another 4-6 minutes or until browned.  Season with salt and pepper, as desired.  Remove from the heat.

Preheat the oven to 375 degrees.  Using a spoon, make little holes in the hashbrowns and crack the eggs into the holes. Cook about 10 minutes or until the whites are set and the yolks are the desired consistency.  Turn the broiler on. Spread the bacon and cheese around on top of the eggs and hashbrowns and broil a couple of minutes to melt the cheese.

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