Ingredients
Scale
- 1–1 1/2 pounds frozen hash browns (shredded or diced)
- 4 large eggs
- 7–8 slices of fully cooked bacon (chopped into 1/2 inch pieces)
- 1 green pepper (thinly sliced or diced)
- 1/2 medium yellow onion (thinly sliced or diced)
- 1/2 cup shredded cheddar cheese
- 1–2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1–2 tablespoons fresh chopped parsley
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F, and bake bacon for 15-20 minutes if desired.
- In a cast iron skillet, heat olive oil over medium heat and sauté green pepper and onion until golden.
- Add frozen hash browns, season with garlic powder, onion powder, paprika, salt, and pepper, cooking until golden and crisp.
- Arrange cooked potatoes in the skillet, top with cheddar cheese and bacon, and create small impressions for eggs.
- Bake for 10 minutes until egg whites are set but yolks remain runny.
- Sprinkle with parsley before serving.
Notes
For extra crispiness, preheat the skillet before cooking the veggies.
Use fresh, high-quality ingredients for the best flavor.
Adjust baking times based on your oven to avoid overcooking the eggs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 1
- Sodium: 800
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 15
- Cholesterol: 200