SKILLET EGG AND HASH BROWNS BREAKFAST
Everything cooked in one pan than served at the table. I reconstructed this from other recipes I have made and a breakfast quiche I once had at Disney. Quite easy and DH gobbled it up.
Provided by DianeNJ
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- I snip the bacon into 1 inch pieces and fry up in a 12 inch deep skillet.
- When nice and crisp remove and reserve enough bacon drippings to coat the bottom of the pan. Add some cooking oil if necessary (just a little). Place hashbrowns in pan and distribute evenly to cook. Top with chopped onion. As bottom browns turn to cook all potatoes and onions. When a nice brown all over. Pat into pan to form crust.
- In a bowl beat the eggs till fluffy and add 1 cup of the cheese. Pour over potato crust in pan and move around till evenly distributed. Place bacon pieces all over the top. Cover with a lid and let the eggs cook through. I add the extra cheese in the end and cover again. Watch not to burn the bottom.
Nutrition Facts : Calories 532.5, Fat 35.1, SaturatedFat 13.7, Cholesterol 324.9, Sodium 700.9, Carbohydrate 29.6, Fiber 2.7, Sugar 2.2, Protein 23.7
HASH BROWN POTATO EGG MEAT SKILLET FOR ONE
This is a take on a classic hash brown cheese casserole, but with egg and meat added skillet. Many of these recipes also have bread added, which has been omitted.
Provided by commercesd
Categories Breakfast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Mix yogurt, soup and cheddar.
- Set aside so it gets to room temperature (this is important so that yogurt does not separate when incorporated into the hot pan).
- Shred potato, chop parsley and onion. Set aside.
- Melt butter in frying pan. Fry onion until soft, add shredded potato and cook until softened. Push to side of pan.
- Add sausage, ham or bacon, breaking it up into pieces as it cooks. When browned, turn off heat. Mix potato and meat in the pan.
- If adding scrambled egg, slowly fold into mixture, incorporating until cooked, covering briefly if necessary. Slowly fold in yogurt mixture in one direction. Add 1/8 cup chunky chipotle salsa (optional) and turn on low heat until hot.
- If using fried egg, cook separately and serve on top of hash. Sprinkle 1/8 cup chopped parsley on top.
- Serve with toast or bagel.
Nutrition Facts : Calories 537.9, Fat 31, SaturatedFat 13.2, Cholesterol 233, Sodium 1389, Carbohydrate 49.8, Fiber 5.8, Sugar 5.3, Protein 16.8
HASH BROWN POTATO MEATLOAF
Adding hash browns not only stretches the meat to serve more people, but also adds flavor and moistness to this easy recipe. Recipe comes from Linda Larson at About.com.
Provided by Lorraine of AZ
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Place potatoes in a large bowl and set aside.
- In heavy skillet over medium heat, saute onion and garlic in olive oil until tender, about 5 minutes. Add to potatoes along with eggs, bread crumbs, 1/3 cup of the ketchup, salt and pepper and mix well until thoroughly combined. Add ground beef and mix gently just until combined.
- On a broiler pan, shape meatloaf mixture into an 8 x 4-inch loaf. Spread remaining 1/3 cup ketchup over top of loaf. Bake in preheated oven for 70 to 75 minutes or until center is no longer pink and instant read thermometer reads 160 degrees when inserted in center of loaf.
- Let stand, covered, 15 minutes before slicing to allow juices to settle.
HASHBROWN BREAKFAST SKILLET
One morning, my sister and I were in the mood for a big breakfast. However, we wanted something a little different to get us out of the breakfast rut. This was my result. I prepared this again the following weekend and the whole family loved it!
Provided by ToriRyuzaki
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet add the sausage and cook until most of it is brown.
- Drain and return to pan.
- Add the grated potatoes, onion, and salt to the skillet.
- Cook on medium heat until the hashbrowns are golden brown.
- Push the mixture to one side of the pan and scramble the eggs in the empty space.
- Once cooked, stir them into the hashbrowns.
- Add the hot sauce, tomatoes, and cheese.
- Stir well and serve immediately.
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SKILLET POTATO AND EGG HASH - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
4.9/5 (7)Estimated Reading Time 2 minsServings 4Total Time 35 mins
- Preheat oven to 400˚F. Place strips of bacon in a large (at least 10 inch), oven safe skillet. Cook over medium low heat on both sides until cooked through but not yet crispy, about 10 minutes. Remove from heat to a paper towel lined plate and set aside, leaving the bacon grease in the pan. When the bacon is cool enough to handle, roughly dice.
- Increase the heat to medium high, add the potatoes, bell pepper, and onion and cook for 7- 8 minutes, stirring frequently, until starting to soften and can be pierced with a fork
- Add garlic, cumin, chili powder, paprika, black pepper, and salt. Cook for 1-2 minutes, until garlic is fragrant.
- Using a spoon, create 4 to 6 holes (depending on how many eggs you want) in the hash mixture for the eggs. Distribute the cheeses evenly into each hole, and then crack one egg into each hole.
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5/5 (3)Total Time 30 minsCategory Healthy Egg RecipesCalories 280 per serving
- Cook bacon in a large (12-inch) cast-iron skillet over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon; reserve drippings in skillet.
- Add 1 tablespoon of the canola oil to drippings in skillet; increase heat to medium-high. Add potatoes in a single layer; cook, covered, undisturbed, until potatoes are crisped on bottoms, about 7 minutes. Uncover; stir potatoes, and stir in remaining 1 tablespoon canola oil. Cook, covered, until potatoes are well browned, about 5 minutes.
- Uncover skillet; create 4 wells in potatoes using back of a spoon. Crack 1 egg into each well. Sprinkle entire skillet with salt and pepper. Sprinkle potatoes with cheese, being careful not to cover eggs with cheese. Cook over medium-high, covered, until cheese is melted and egg whites are set but yolks are still mostly runny, about 3 minutes. Remove from heat; let stand 2 minutes. Sprinkle skillet with scallions and cooked bacon; drizzle with hot sauce.
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