This is officially my new favourite breakfast. I could eat it every single day.
This skillet is the perfect combination of everything I love about breakfast. Crispy hashbrowns, perfectly crisp bacon and runny fried eggs!
Add a couple slices of toasted rye bread and some fresh berries and you will have a breakfast better than you can get at any greasy diner!
What you need,
For 2 servings
2 tbsp. Vegetable oil
1 tbsp. butter
3-4 cups frozen hashbrowns
3 green onions, chopped
½ green pepper, diced
½ red pepper diced
4-5 button mushrooms, diced
½ cup grated cheddar cheese
6 slices of bacon
Salt and Pepper to taste
2-4 eggs, fried
4 slices perfectly crisp bacon
In a large skillet heat the vegetable oil and butter over medium high heat. Add the hashbrowns and press into a single layer. Leave them for 4-5 minutes until they start to get brown and crisp. Flip the hashbrowns over and cook another 4-5 minutes until golden and crisp. Season well with salt and pepper.
Add the chopped onion, bell peppers and mushrooms. Stir into the hashbrowns and continue to cook until the veggies are softened and everything is browned and crisp.
Cook your bacon, now you could do this in the pan before you start the hashbrowns and remove it to a plate while the hashbrowns cook but I prefer to cook my bacon in the oven! Heat the oven to 400 degrees. Line a baking sheet with tin foil and spray lightly with non-stick spray. Lay out the slices of bacon in a single layer. Cook for 12-15 minutes until the bacon is brown and crisp‼
Remove the bacon from the oven carefully; don’t splash the hot grease on your arm‼ I did that once, it wasn’t fun. Drain the bacon on a paper towel.
Cut the bacon into bite sized pieces and add it to the hashbrown mixture.
Sprinkle the cheese on top of the hashbrowns and lower the heat until the cheese melts.
In a separate pan fry your eggs in some butter, cause it makes them taste even yummier‼
Slide the eggs onto the top of the hash browns and serve!
What can I say except fabulous!
Seriously, best breakfast EVER‼