RECIPE
8 INGREDIENTS8 STEPS25MIN

Breakfast Skillet for Two

4.0
1 Ratings
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The Devilish Kitchen
Hi friends! Welcome to Devilish Kitchen! We are sisters cooking up a storm to bring you approachable recipes that are a little indulgent, a little healthy, and a lot of yum!
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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.

25MIN

Total Cooking Time

8

Ingredients
The Devilish Kitchen
Hi friends! Welcome to Devilish Kitchen! We are sisters cooking up a storm to bring you approachable recipes that are a little indulgent, a little healthy, and a lot of yum!
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1 cup
Hash Brown Potatoes , shredded
1/2 cup
Small Onions , diced
2 cloves
Garlic , minced
2 slices
Bacon , cut
1/2 Tbsp
Ghee
butter
1/2 Tbsp
Dried Mixed Herbs
1/2 cup
Cheddar Cheese , shredded
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Directions

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Step 1
Preheat oven to 400 degrees F (205 degrees C).
Step 2
Place Hash Brown Potatoes (1 cup) 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 (1/2 cup) and Garlic (2 cloves) . Cook for 5 more minutes.
Step 5
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) .
Step 6
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 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.

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