This breakfast skillet will help you get your fix of carbs and eggs in the morning, and keep the flipping and pans to a minimum. Cooked all in one skillet, super flavorful, and finished in the oven, this dish will give you the extra time you need to finish your coffee before all the relaxing you’re going to do this Sunday.
Author: The Devilish Kitchen
Frozen Shredded Hash Browns
Dried Mixed Herbs
Preheat oven to 400 degrees F (200 degrees C).
Frozen Shredded Hash Browns (1 cup)
in a paper towel or cheesecloth and squeeze to drain excess liquid from the potatoes.
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.
Onions (1/2 cup)
Garlic (2 cloves)
. Cook for 5 more minutes.
Turn the heat up to medium and add
Ghee (1/2 Tbsp)
followed by the potatoes. Fry the potatoes for 5-8 minutes until they are crispy. Season with
Dried Mixed Herbs (1/2 Tbsp)
Remove from heat. Stir in half of
Cheddar Cheese (1/2 cup)
, then smooth into one layer and top with the rest of the cheese. Make little indentations for the eggs, then crack in your
Bake for 8 minutes for a runny yolk, 10 minutes for a set yolk.
Top with sliced green onion and your favorite hot sauce.
Nutrition Per Serving
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