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Bacon and Hash Brown Breakfast Skillet
Start your morning with a hearty one-pan meal that brings classic diner flavors right to your kitchen. Crispy bacon and golden hash browns create a savory base for tender eggs laced with mild green chiles. Melted cheddar cheese and fresh chopped tomatoes add a bright finish to the rich potato mixture. It is a comforting choice for a relaxed weekend brunch or a filling family breakfast. Cooking everything in a single skillet keeps the process simple and makes cleanup quick.
Ingredients
- ¾ lb bacon, cut into 1-inch pieces
- 3 cups refrigerated cooked shredded hash brown potatoes (from 20-oz bag)
- 3 eggs
- 1 can (4.5 oz) chopped green chiles, drained
- ¾ cup shredded Cheddar cheese (3 oz)
- 1 medium tomato, chopped (¾ cup)
Instructions
- 1Cook the bacon pieces in a 10-inch nonstick skillet over medium heat for 5 to 7 minutes, stirring occasionally until crisp. Drain the excess fat, leaving the bacon and exactly 2 tablespoons of drippings in the pan.
- 2Spread the shredded hash brown potatoes evenly into the skillet with the bacon. Cook for 8 to 10 minutes, stirring occasionally until the potatoes turn brown.
- 3Whisk the eggs and drained green chiles together in a small bowl. Pour the egg mixture evenly over the browned potatoes. Reduce the heat to low, cover the skillet, and cook for 8 to 10 minutes until the eggs are firm.
- 4Sprinkle the shredded cheddar cheese and chopped tomato over the firm eggs. Cover the skillet again and cook for 2 to 4 minutes until the cheese is completely melted.