Breakfast Skillet for Two

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

210 g

Frozen Shredded Hash Browns , shredded

75 g

Small Onions , diced

2 cloves

Garlic , minced

2 slices

Bacon , cut

9 g

Ghee

or butter

3 g

Dried Mixed Herbs

60 g

Cheddar Cheese , shredded

2

Eggs

Cooking Instructions

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Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Place Frozen Shredded Hash Browns (210 g) in a paper towel or cheesecloth and squeeze to drain excess liquid from the potatoes.

Step 3

Add Bacon (2 slices) to a 10-inch cast iron skillet over low heat. Fry the bacon for 5 minutes, until it is beginning to crisp up.

Step 4

Add Onions (75 g) and Garlic (2 cloves) . Cook for 5 more minutes.

Step 5

Turn the heat up to medium and add Ghee (9 g) followed by the potatoes. Fry the potatoes for 5-8 minutes until they are crispy. Season with Dried Mixed Herbs (3 g) .

Step 6

Remove from heat. Stir in half of Cheddar Cheese (60 g) , then smooth into one layer and top with the rest of the cheese. Make little indentations for the eggs, then crack in your Eggs (2) .

Step 7

Bake for 8 minutes for a runny yolk, 10 minutes for a set yolk.

Step 8

Top with sliced green onion and your favorite hot sauce.