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Hash Brown Breakfast Skillet

A hearty breakfast dish featuring crispy hash browns, fluffy eggs, and colorful bell peppers, perfect for a cozy family meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups hash browns (fresh or frozen) Use fresh or thawed frozen hash browns for best results.
  • 4 large eggs
  • 1 large bell pepper, diced (any color) Can use any color bell pepper.
  • 1 small onion, diced
  • 1 cup shredded cheddar cheese (or any cheese) Feel free to substitute with a cheese of your choice.
  • to taste Salt and pepper To enhance flavor.
  • 2 tablespoons oil or butter For cooking.

Method
 

Preparation
  1. If using frozen hash browns, allow them to thaw while you prep the vegetables.
  2. Dice the bell pepper and onion into small pieces.
Cooking
  1. In a large skillet, heat 2 tablespoons of oil or butter over medium heat.
  2. Add the hash browns and season with salt and pepper. Cook for about 5-7 minutes, letting them brown on one side.
  3. Once golden brown, flip the hash browns and scatter the diced onion and bell pepper on top. Cook for an additional 5 minutes until the veggies are soft and the hash browns are crispy.
  4. Crack the eggs into a bowl, whisk until combined, and pour over the hash browns and veggies in the skillet. Stir gently to combine.
  5. Once the eggs are almost cooked through, sprinkle the shredded cheese on top. Cover with a lid and let sit for 2-3 minutes to melt the cheese.
  6. Gently stir the skillet to mix everything, then serve warm straight from the pan.

Notes

Feel free to swap in different vegetables like spinach or mushrooms, and use Halal-friendly cheese options. Make sure the hash browns are crispy for the best texture.