Whenever we think of a meal that is made in one pan (a skillet in this case), we get curious. Is it really possible to get an entire meal in one pan?
It most definitely is — and that is exactly what we’ve done here. Layers of shredded potatoes, bright green peppers, smoky bacon, melted cheese and over-easy baked eggs make this recipe a one-pan wonder.
The best part is that once it goes into the oven you can set the timer and go get ready for your day. While so many “experts” suggest that slow and peaceful mornings are important for maintaining sanity, busy families know the truth: achieving this ideal is not always possible, at least if you live in the real world.
After all, there are lunches to be made, backpacks to be packed, shoes to be tied and, of course, we need that fresh pot of coffee to help get us going. That’s why this Hash Brown Skillet Casserole recipe is so perfect for breakfast.
That said, it also makes for the perfect dinner. Sure the ingredients are classic breakfast eats, but there’s something fun and exciting about serving breakfast for dinner — especially after a long day when comfort is exactly what matters most, this is a dinner we would be happy to sit down to.
Hash Brown Skillet Casserole Breakdown
It’s hard for us to imagine a breakfast world without hash browns. Those golden, crispy, crunchy tipped potatoes have the ability to melt taste buds. According to Wikipedia, hash browns first appeared on restaurant menus in New York around the late 1800s. Now they are an American diner classic and a staple to anyone making a good old-fashioned down-home breakfast. So you can see why they are the perfect base for our casserole. Added bonus: Potatoes are packed with potassium and fiber.
You won’t be surprised to hear us praise the use of eggs in this recipe. They are packed with protein, healthy Omega 3s, as well as vitamins and minerals. Eggs are really the perfect package. Each time we hand gather our eggs we handle each protein-packed package with great care so they make it safely to your home.
Though we love to sing the praises of the health benefits of eggs generally, we also need to mention the importance of how the egg is cooked in this Hash Brown Skillet Casserole.
There is something truly special about an over-easy baked egg. The whites stay white, the yolk stays intense orange. When your fork gently pierces the surface of the yolk, causing it to drip down over the hash browns, it’s magical and your taste buds will agree. You can also make this recipe with scrambled eggs — equally delicious and a great alternative if you have a table of picky eaters.
Of course, what classic breakfast doesn’t also have bacon? We chose smoked bacon to add a salty, smoky flavor to this dish. The secret to cooking bacon right is to do it low and slow, keep the stovetop at medium heat. This allows the fat to slowly render out of the bacon leaving a texture that melts in your mouth when you eat it.
Every casserole also needs that ingredient that add pop. In this case, we’re using fresh green pepper and spring onions. Last but certainly not least, don’t forget the cheese. It’s the melted, delicious topping that brings everything together.
Toppings:
We think this casserole is fabulous on it’s own but toppings add new dimensions to an already delicious meal and are fun to include. We chose the following:
- avocado
- fresh jalapeño
- radishes
- more spring onions.
Alternative Topping Choices:
- pepper jack cheese for some heat
- fresh tomato slices
- black olives
- Canadian bacon
Tips For Making the Perfect Hash Brown Skillet Casserole
We used pre-shredded potatoes for this recipe and they can usually be found near or in the egg case of your grocery store. For this breakfast hash recipe you will need a 1lb 4 oz bag. You can also shred your own potatoes, but note that pre-shredded potatoes are already cooked so they will finish faster than if you shred raw potatoes.
Make sure to lay the shredded potatoes out on a paper or kitchen towel, and pat dry to absorb extra moisture. Doing his will make sure your hash browns are nice and crisp.
Also, use a well-seasoned and oiled skillet. For this recipe, any high-heat oil will do (like the olive oil we chose to use).
Most of the browning will happen while you’re cooking the potatoes on the stovetop. Keep your stovetop at medium heat, but if you find they aren’t browning enough, turn the heat up a few notches (you may need to do this if your potatoes retained extra moisture).
We provides you with an estimated baking time, but we realize every oven is different. You will know when your eggs are done when the whites are fully white and their transparency is gone. Your eggs will cook faster if they’re at room temperature before you start this recipe. If you forget to take them out ahead of time, don’t worry! Just know that the colder your eggs are the longer they will take to bake.
Hash Brown Skillet Casserole
Ingredients
Main Ingredients
- 1lb, 4oz bag pre-shredded potatoes (or shred your own to same weight)
- 4 Nature's Yoke Free-Range Eggs (at room temperature if you have have time)
- 8 slices bacon, cooked and chopped
- 1 green pepper, chopped
- 6 spring onions, chopped (use whites and some of the greens, plus thinly slice some of the green parts for the garnish)
- 1/3 cup extra virgin olive oil
- 2 cups medium cheddar cheese, shredded
Garnish
- 1 avocado, sliced
- 1 jalapeña, thinly sliced
- 2 radishes
- sprinkle of thinly sliced spring onion greens (leftover from your main ingredient list)
Instructions
- Heat oven to 400 degrees Fahrenheit.
- Lay hash browns on paper towel and pat dry to remove extra moisture.
- Put hash browns, green peppers, onions and bacon into a large bowl, stir until mixed.
- Pour oil into skillet and turn heat up to medium. Make sure skillet is good and hot before adding your hash browns.
- Pour in your hash brown mixture into skillet and let fry for 5 minutes. You should hear them sizzling as the mixture cooks.
- Once golden brown flip the hash brown mixture over and cook additional 5 minutes until the other side is also golden brown.
- Crack eggs, one at a time, in a separate small bowl being careful to keep the yolks intact. Pour each egg with intact yolk over your hash brown mixture. If any yolks break, put those in a separate container in the fridge and use for a different recipe or for scrambling later.
- Transfer skillet to the oven and bake 12-15 minutes or until eggs are no longer transparent. The whites should be white, but the yolks still runny.
- Once eggs are cooked remove from oven and sprinkle with cheese. Let sit for 3-5 minutes to allow cheese melt.
- Garnish with avocado, jalapeño, radishes and green onion.
- Cut into slices and serve.
