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Sunday
Jan132013

Bacon, Egg & Cheese Hash Brown Skillet

Bacon Egg & Cheese Hasbrown Skillet

Crispy hash browns, topped with bacon, eggs and cheese. Life doesn't get much better then this, it's a brunch recipe that will get your weekend off to a great start.

I'm a little behind over here...this was our Christmas Breakfast, but I will not be waiting an entire year to make it again. Mr. KMW suggested that this would be a good recipe for when we have visitors. In his mind, I'm sure he is thinking that we had about 10 out of town guests last year, and if that pace continues, he will be able to eat a lot of Bacon, Egg & Cheese Hash Brown Skillets this year.

My recipe feeds 2 to 3 people, but this is very scalable. Just increase the amount of ingredients you use and the size of pan and you should be good to go if you are hosting a crowd.

Below is the recipe that was inspired by Dulcie & Sarah over at Two Tarts.

Ingredients
1 tablespoon of olive oil
2 medium potatoes, shredded (I use the shredder attachment on my food processor for this)
1/4 cup onions, chopped finely
1/2 teaspoon salt
1/2 teaspoon pepper
4 slices of bacon, cooked 
1/3 cup shredded white cheddar cheese
3 eggs

Directions
Preheat broiler. 

Heat oil in oven proof skillet over medium high heat.

Place potatoes between two dish towels and try to soak up some of the moisture. 

Once oil is hot, add shredded potatoes and chopped onions. Season with salt and pepper and stir around until seasoned well.

With back of spatula or spoon, press potatoes down into pan so they form a layer. Let them sit for about 3 to 5 minute or until they are browned (take a peak to make sure they are not under cooked or burnt), and flip them over. Kudos to you if you can get it to stay together in one piece, but it's okay if it doesn't stay in a perfect pancake form, just piece it together after the flip. Cook for another 3 to 5 minutes or until the other side is browned.

Remove pan from heat, layer on bacon, crack eggs on top and sprinkle with cheese.

Place under broiler for about 5 minutes. My eggs were over easy at this point, if you don't like a runny yolk cook it about 2 to 3 more minutes. 

Reader Comments (3)

Wow this looks amazing. I would totally order this for brunch, but now I'm thinking I need to try to recreate it at home :)

January 14, 2013 | Unregistered CommenterKarla @ Foodologie

I already know this will be both made and loved! Just a gorgeous breakfast!

January 18, 2013 | Unregistered CommenterAshley - baker by nature

Thank you ladies! I hope you enjoy the recipe!

January 31, 2013 | Registered CommenterCarrie

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