Description
A quick and easy breakfast skillet featuring crispy hash browns, runny eggs, and fresh veggies, perfect for busy mornings or lazy weekend brunches.
Ingredients
Scale
- 4 cups (480g) frozen shredded hash browns
- 4 large eggs, room temperature
- 1 medium red bell pepper, diced
- 1 small zucchini, diced
- 1 small yellow onion, finely chopped
- 2 cups (60g) fresh baby spinach
- 2 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon smoked paprika (optional)
- 1/2 cup (50g) shredded cheddar cheese (optional)
Instructions
- Preheat your skillet over medium-high heat and warm 2 tablespoons of olive oil until it shimmers but does not smoke (about 375°F / 190°C).
- Add the frozen hash browns in an even layer and press down gently with a spatula. Cook undisturbed for 6-8 minutes until the bottom is golden and crispy.
- Carefully flip the hash browns in sections or as one large mass. Add the remaining 1 tablespoon of olive oil if the pan looks dry. Cook for another 6 minutes until both sides are crispy.
- Push the hash browns toward one side of the skillet. Add a splash more oil if needed. Toss in the onions, red bell pepper, zucchini, and garlic. Cook, stirring occasionally, for 4-5 minutes until softened and fragrant. Season lightly with salt, pepper, and smoked paprika.
- Stir in the baby spinach and cook until wilted, about 1-2 minutes. Create four wells in the mixture and crack one egg into each well.
- Reduce heat to medium-low and cover the skillet with a lid or foil. Cook for 4-6 minutes depending on desired egg doneness, checking frequently.
- Sprinkle shredded cheddar cheese over the eggs and veggies during the last minute of cooking and cover again to melt (optional).
- Taste and adjust salt and pepper. Use a spatula to lift portions onto plates. Serve hot with optional hot sauce or fresh herbs.
Notes
If hash browns stick to the pan, give them more time to release naturally. Crack eggs into a separate bowl before adding to avoid shells. Use a splatter screen to keep stovetop clean. For dairy-free, omit cheese or use plant-based alternatives. Fresh potatoes can be used instead of frozen hash browns if grated, rinsed, and dried well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 skillet portion (1
- Calories: 375
- Sugar: 5
- Sodium: 350
- Fat: 16.5
- Saturated Fat: 4.5
- Carbohydrates: 32.5
- Fiber: 4.5
- Protein: 19
Keywords: hash browns, breakfast skillet, eggs, veggies, crispy, easy breakfast, brunch, homemade, skillet recipe