Hash Brown Skillet Casserole
Layers of golden brown, crispy hash browns, bacon, green peppers, cheese and over-easy baked eggs.
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.