Loaded Hash Brown Skillet Delight (Print)

A delicious skillet loaded with hash browns, bacon, and eggs—perfect for Father's Day.

# What You Need:

→ Main Ingredients

01 - 4 cups frozen shredded hash browns (thawed)
02 - 6 strips bacon
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup diced bell pepper (red or green)
05 - 1/2 cup diced onion
06 - 4 large eggs
07 - 1/4 cup sliced green onions

→ Spices & Oils

08 - 2 tbsp vegetable oil
09 - 1/2 tsp garlic powder
10 - 1/2 tsp smoked paprika
11 - Salt and black pepper, to taste

# Steps:

01 - Heat a large oven-safe skillet over medium heat. Add bacon and cook until crispy, about 6–8 minutes. Transfer bacon to a paper towel-lined plate; chop once cool. Discard most of the bacon fat, leaving about 1 tablespoon in the pan.
02 - Add vegetable oil to the skillet. Stir in onion and bell pepper; sauté for 3–4 minutes until softened.
03 - Add the thawed hash browns in an even layer. Sprinkle with garlic powder, paprika, salt, and pepper. Press lightly with a spatula and cook undisturbed for 5–6 minutes until the bottom is golden brown.
04 - Gently flip or stir and cook for another 5 minutes until hash browns are crispy.
05 - Sprinkle with cheese and chopped bacon. Make four small wells in the mixture and crack eggs into each. Cover the skillet and cook for 5–7 minutes, until egg whites are set and yolks are runny (or longer, for firmer yolks).
06 - Garnish with sliced green onions. Serve hot directly from the skillet.

# Top Tips:

01 -
  • This dish is a hearty way to start the day, combining all your breakfast favorites in one skillet.
  • The colors and textures make it as much a feast for the eyes as for the stomach.
02 -
  • Be careful with the bacon fat; too much can make the dish greasy.
  • The timing for the eggs is crucial—watch closely for your preferred doneness!
03 -
  • If you want extra crispiness, you can par-cook the hash browns in the oven first.
  • Experiment with different cheeses for various flavor profiles—goat cheese is a game changer!
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