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.
Ingredients
- 3 slices center-cut bacon, chopped
- 2 tablespoons neutral oil, such as canola or avocado
- 16 ounces frozen southern-style diced hash browns (4 cups)
- 4 large eggs
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ ounces sharp cheddar cheese, shredded (about 1/3 cup)
- ¼ cup chopped scallions (from 2 scallions)
- 1 teaspoon mexican-style hot sauce (such as cholula)
Directions
- 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 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. 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.