This breakfast skillet with eggs and hash browns is reminiscent of the hashbrown bowl at Waffle House.
It’s filling and tastes decadent, but is still a pretty low-calorie breakfast.
A large skillet is important because you need the surface area to get the potatoes crispy.
Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Overcrowding your skillet will just steam the potatoes.
Resist the urge to stir them during this step!
confirm the potatoes are covered so that they cook through.
Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
you’ve got the option to cover the skillet with a lid or foil.
This is a great way to cook eggs with hash browns in one skillet.
Using just one skillet also means there’s minimal cleanup after the meal.
Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
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.
Uncover; stir potatoes, and stir in remaining 1 tablespoon canola oil.
Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Cook, covered, until potatoes are well browned, about 5 minutes.
Uncover skillet; create 4 wells in potatoes using the 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.
Remove from heat; let stand 2 minutes.
Sprinkle skillet with scallions and cooked bacon; drizzle with hot sauce.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
