Hearty Breakfast Skillet
This breakfast skillet recipe is a hearty way to start the day! Cook up cheesy eggs and potatoes in a cast iron skillet or any large pan.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Yield
- 4
Ingredients 12
- ¼ cup olive oil
- 5 cups ( 1 pound) frozen shredded hash browns (or 2 medium russet potatoes — see below*)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 tablespoon cumin
- ¼ teaspoon fennel seeds
- ½ teaspoon kosher salt
- 2 green onions, thinly sliced
- ¼ cup shredded cheddar cheese, plus a sprinkle more
- 1 tablespoon butter
- 4 eggs
- For the garnish: Salsa, fresh cilantro (optional)
Method 5
- 01
Cook the hash browns: Heat the olive oil in a large oven-proof or cast iron skillet and add the hash browns, flipping occasionally until browned. At 6 minutes, add the chili powder, garlic powder, cumin, fennel seeds, and kosher salt . Cook another about 6 minutes until browned, continuing to flip so they don’t stick.
- 02
Add the cheese and eggs: Reduce the heat to low. Add the green onions (reserving a handful for the garnish) and cheese and mix it in. Make divots for the eggs (all the way down to the bare pan) and add ¼ tablespoon butter into each well. Crack 1 egg into each well, and top each with a pinch of kosher salt . Add a sprinkle of additional shredded cheese on top.
- 03
Cook the eggs on the stovetop: Increase the heat to medium low and cook for 3 minutes on the stove. Meanwhile, preheat the broiler.
- 04
Finish in the broiler: Transfer the skillet to the broiler and cook for 3 to 4 minutes until the whites of the eggs are set.
- 05
Serve: Garnish with salsa, the reserved green onions, and fresh cilantro. Serve warm.
Provenance
- recipe-clones/acouplecooks-data
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