LOADED CRISPY HASH BROWNS

May 4, 2012

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-2Loaded 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.

LOADED CRISPY HASH BROWNS

LOADED CRISPY HASH BROWNS
 
Author:
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.

 

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Comments

  • Kathy Davis

    Genious! I had a carton of Hungrey Jack hash browns which are dehydrated potatoes and thought “how I could make something different for breakfast?” What about a breakfast stir fry? So I googled it and found your recipe! I had all the ingredients and I added some spicy Portuguese bacon – very delicious and will definitely make this again!

    • Rachel Schultz

      Thanks Kathy! I’m craving this now too.

  • YUM! This looks super delicious! Love the color of the veggies!

  • I noticed you had baked potatoes in your weekly menu. You could bake a couple extra potatoes and chop them to use in this recipe instead of the frozen hash browns.

    • Genius! Thanks for the GREAT tip. And thanks for reading and commenting too :)

      Love,
      Rach

  • this looks delicious!

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