Hash Brown Breakfast Skillet Recipe

Frozen hash browns: These are pre-shredded potatoes that are frozen and ready to cook, providing a crispy base for the dish.

Onion: Adds a sweet and savory flavor when diced and cooked.

Bell pepper: Provides a pop of color and a mild, sweet taste.

Eggs: These are cracked into wells in the hash browns and cooked to your preference, adding protein and richness.

Shredded cheese: Melts over the top of the dish, adding a creamy and savory finish.

Salt and pepper: Essential seasonings to enhance the overall flavor of the dish.

When cooking the onion and bell pepper, make sure to dice them uniformly to ensure even cooking. To achieve perfectly crispy hash browns, avoid overcrowding the skillet and resist the urge to stir too frequently. This allows the potatoes to develop a golden crust. When making wells for the eggs, use the back of a spoon to create a deep enough space so the eggs stay in place. Covering the skillet helps the eggs cook evenly and the cheese to melt perfectly.

• frozen hash browns - Substitute with freshly grated potatoes: Freshly grated potatoes can provide a similar texture and flavor, and they can be cooked to the same crispiness as frozen hash browns.

• frozen hash browns - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and added nutritional benefits, such as higher fiber and vitamin content.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste compared to onions, which can add a subtle depth of flavor to the dish.

• onion - Substitute with leeks: Leeks provide a more delicate and sweet onion flavor, which can be a pleasant variation in the skillet.

• bell pepper - Substitute with poblano pepper: Poblano peppers offer a mild heat and a rich, earthy flavor that can add complexity to the dish.

• bell pepper - Substitute with zucchini: Zucchini can add a different texture and a mild flavor, making the dish lighter and more vegetable-forward.

• eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a great plant-based alternative for those avoiding animal products.

• eggs - Substitute with chickpea flour scramble: Chickpea flour mixed with water and spices can create a scramble that resembles eggs in texture and provides a similar protein content.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a good option for those who are lactose intolerant or vegan.

• shredded cheese - Substitute with vegan cheese: Vegan cheese can provide a similar texture and flavor to traditional cheese, making it suitable for those avoiding dairy.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, giving the dish a different flavor profile.

• Allow the hash brown breakfast skillet to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled skillet contents into an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator. The hash brown breakfast skillet will stay fresh for up to 3-4 days.
• For longer storage, place the airtight container in the freezer. The dish can be frozen for up to 2 months.
• When ready to reheat, if refrigerated, transfer the desired portion to a microwave-safe dish and heat on medium power until warmed through. Alternatively, you can reheat in a skillet over medium heat, stirring occasionally.
• If frozen, thaw the hash brown breakfast skillet in the refrigerator overnight before reheating. This ensures even heating and maintains the texture.
• To reheat from frozen without thawing, cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Remove the foil for the last 5 minutes to crisp up the hash browns.
• Always check the internal temperature of the reheated dish to ensure it reaches at least 165°F (74°C) for food safety.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover hash brown breakfast skillet into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the eggs and hash browns from drying out.
  4. Bake for about 15-20 minutes or until heated through.
  5. Remove the foil for the last 5 minutes to allow the cheese to get bubbly and slightly crispy.

• Stovetop Method

  1. Heat a non-stick skillet over medium heat and add a small amount of oil or butter.
  2. Add the leftover hash brown breakfast skillet to the pan, spreading it out evenly.
  3. Cover the skillet with a lid to help retain moisture and heat evenly.
  4. Cook for about 5-7 minutes, stirring occasionally, until the hash browns and eggs are heated through.

• Microwave Method

  1. Place the leftover hash brown breakfast skillet in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the hash browns and eggs to ensure even heating.
  5. Continue microwaving in 1-minute intervals until heated through.

• Air Fryer Method

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover hash brown breakfast skillet in the air fryer basket, spreading it out evenly.
  3. Cook for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to make sure the hash browns are crispy and the eggs are heated through.

• Toaster Oven Method

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the leftover hash brown breakfast skillet on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, removing the foil for the last 5 minutes to allow the cheese to melt and become bubbly.

• Large skillet: A broad, flat-bottomed pan used for cooking the hash browns, onions, bell peppers, and eggs.

• Spatula: A tool used for stirring the vegetables and flipping the hash browns to ensure even cooking.

• Knife: Essential for dicing the onion and bell pepper.

• Cutting board: A surface for safely chopping the onion and bell pepper.

• Measuring cups: Used to measure out the frozen hash browns and shredded cheese.

• Measuring spoons: Useful for measuring salt and pepper to taste.

• Lid: A cover for the skillet to help cook the eggs and melt the cheese.

• Oil dispenser: A container for holding and pouring the cooking oil into the skillet.

• Serving spatula: A tool for serving the finished hash brown breakfast skillet.

Prep ingredients in advance: Dice the onion and bell pepper the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Cook in batches: If you have a small skillet, cook the hash browns in batches to ensure they get crispy faster.

Cover the skillet: Covering the skillet while cooking the eggs helps them cook more evenly and quickly.

Use a non-stick skillet: A non-stick skillet can help prevent the hash browns from sticking, making the cooking process smoother and faster.