• 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
  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.
Recipe by Rachel Schultz at https://rachelschultz.com/2012/05/04/loaded-crispy-hash-browns/