I have not been one to find enough difference between frozen hash browns and fresh ones to justify the work of doing fresh. There are a few foods that are like that. (Like pumpkin puree! Ina Garten told me making it yourself does not taste better, so don’t bother.) There is no pumpkin in this breakfast, I was just saying that because Ina Garten is fancy and if she uses store-bought on some things than we can too and not feel like fast food.
We love this breakfast. It’s a hash nicely loaded with bacon and lots of vegetables.
It only uses one pan to make. It’s easy. And its really, really good. I like breakfasts with no grains, but this still gets me full. The key to getting the hash browns crispy is cooking them in thin layers. I LOVE THESE HASH BROWNS. Dare I say it – it is my favorite breakfast.
Loaded Crispy Hash Browns
Serves four
1/2 pound bacon
3 tablespoons butter, divided
4 cups hash browns, divided (fresh or thawed if the frozen store-bought kind)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
3 carrots, diced
1 onion, sliced
1 bell pepper, diced
2 cupsspinach
1/2 teaspoon garlic powder
4 eggs
Slice bacon into one inch pieces. Place in a cold skillet and turn heat to medium. Fry bacon, stirring occasionally until crispy, about 25-28 minutes. Discard bacon fat.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shredded potatoes and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until bottom is golden brown, about 12 minutes. Then flip and cook the other side, about 3 more minutes. Give a quick stir and remove from heat.
Add carrots and onions to the pan and cook for three minutes, stirring occasionally and adding a bit of extra butter if needed. Add bell pepper and cook 2 more minutes. Add spinach and garlic powder and cook for 1 more minute. Remove from heat.
In a new skillet, melt 1 tablespoon of butter. Whisk four eggs in a small bowl. Pour eggs into skillet, stirring occasionally with a rubber spatula until eggs are cooked to your liking. (I like over hard!) Season eggs with additional salt and pepper. Serve hash browns topped with vegetables, bacon, and scrambled eggs.
- ½ pound bacon
- 3 tablespoons butter, divided
- 4 cups hash browns, divided (fresh or thawed if the frozen store-bought kind)
- ½ teaspoon salt, divided
- ½ teaspoon pepper, divided
- 3 carrots, diced
- 1 onion, sliced
- 1 bell pepper, diced
- 2 cupsspinach
- ½ teaspoon garlic powder
- 4 eggs
- Slice bacon into one inch pieces. Place in a cold skillet and turn heat to medium. Fry bacon, stirring occasionally until crispy, about 25-28 minutes. Discard bacon fat.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shredded potatoes and season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook until bottom is golden brown, about 12 minutes. Then flip and cook the other side, about 3 more minutes. Give a quick stir and remove from heat.
- Add carrots and onions to the pan and cook for three minutes, stirring occasionally and adding a bit of extra butter if needed. Add bell pepper and cook 2 more minutes. Add spinach and garlic powder and cook for 1 more minute. Remove from heat.
- In a new skillet, melt 1 tablespoon of butter. Whisk four eggs in a small bowl. Pour eggs into skillet, stirring occasionally with a rubber spatula until eggs are cooked to your liking. (I like over hard!) Season eggs with additional salt and pepper. Serve hash browns topped with vegetables, bacon, and scrambled eggs.