Loaded Hash Brown Skillet Delight (Print View)

Enjoy a flavorful hash brown skillet for Father's Day.

# Components:

→ 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

# Directions:

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.

# Expert Advice:

01 -
  • It's a one-pan wonder that minimizes clean-up and maximizes flavor.
  • Perfectly customizable, so you can tailor it to your family’s tastes with ease.
02 -
  • Too much oil can make your hash browns soggy; just a tablespoon is perfect!
  • Covering the skillet helps cook the eggs evenly and keeps them nice and fluffy.
03 -
  • Using thawed hash browns instead of frozen helps them crisp nicely.
  • For an even cheesier experience, mix in some cream cheese before topping with cheddar.
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