Country Brunch Skillet

Submitted by: Amber Moeller

Makes: 6 servings

  • 6 bacon strips
  • 6 c. frozen cubed hash browns
  • 3/4 c. green pepper, chopped
  • 1/2 c. chopped onion
  • 1 t. salt
  • 1/4 t. pepper
  • 6 eggs
  • 1/2 c. shredded cheddar

In a large skillet over medium heat, cook beacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 T. of drippings. Add potatoes, green pepper, onion, salt and pepper to drippings, cook and stir for 2 minutes. Cover and cook, stirring occasionally, until potatoes are browned and tender (about 15 minutes). Make six wells in the potato mixture; break one egg in each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon.


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