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One-Pan Bacon & Hash Brown Skillet
Crispy bacon and golden hash browns create a savory base for tender eggs laced with mild green chiles. This hearty one-pan meal brings classic diner flavors right to your kitchen without the hassle of multiple pots and pans. Melted cheddar cheese and fresh chopped tomatoes cut through the rich potato mixture, balancing out the savory notes. It's a comforting option for a relaxed weekend brunch or a filling family breakfast, and cooking everything in a single skillet keeps cleanup quick.
Equipment
- Skillet
- Stovetop
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 to flavor the potatoes.
- 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. Cooking covered on low heat ensures the eggs set gently without burning the bottom.
- 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.
Notes
- Swap: You can use breakfast sausage or diced ham instead of bacon.
- Make ahead: Chop the bacon and tomatoes the night before to save time in the morning.
- Tip: If you prefer a spicier kick, swap the mild green chiles for diced jalapeños or serve with hot sauce.
Recipe Details
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