Monday, May 11, 2015

Crispy Hash Brown Skillet

Crispy Hash Brown Skillet: Savory Sweet and Satisfying

I love how this recipe turned out. Not only is it super delicious, but I love that the entire thing is cook in the same skillet, even the eggs. Plus it makes for a nice presentation.

Crispy Hash Brown Skillet: Savory Sweet and Satisfying

Crispy Hash Brown Skillet
2 medium russet potatoes, rinsed
4 strips turkey bacon
1 large bell pepper (any color will work)
1/4 teaspoon ground pepper
4 eggs
1/3 cup pepper jack cheese

Shred the potatoes and rinse them well. Place the shredded potatoes in a large bowl lined with paper towels. Place additional paper towels on top and press down to get rid of the moisture in the potatoes.
Replace wet paper towels with dry ones if needed. You want most of the moisture gone.

Transfer the potatoes to a microwave safe plate lined with two layers of paper towels. Cook in the microwave for 2 minutes and then set aside.

Cook the bacon in a large oven safe skillet (10-12 inches) until it is almost crispy. Place bacon on a paper towel lined plate. When bacon cools slightly, chop. Leave the bacon grease in pan.

Preheat oven to 400ยบ F.

If there is not a lot of bacon grease add some olive oil to the pan. Turn the heat on the stove to medium and warm bacon grease and olive oil if used. Add the shredded potatoes and quickly stir them once. Spread them into an even layer and cook them for 2 minutes, untouched. Add the chopped pepper and black pepper to the potatoes. Stir once or twice and then flatten the potatoes into an even layer. Cook, untouched, for 3 minutes. Stir once or twice, flatten the potatoes into an even layer and cook for 2 minutes.

If the potatoes are not quite brown by this time continue stirring and flatten out the potatoes until they are brown. If the potatoes are brown stir in the chopped bacon and cook for 2 minutes.

Remove the skillet from the heat and flatten out the potatoes into an even layer. Make 4 shallow indentations into the hash and crack an egg into each indentation.

Sprinkle the shredded cheese on the potatoes. Transfer the skillet to the oven and cook until the egg whites are set, but the yolk is slightly runny, about 8-10 minutes. Serve immediately.


Serves: 4
Calories: 193
Total Fat: 8.5g
   Saturated: 2.5g
   Polyunsaturated: 0.7g
   Monounsaturated: 1.9g
   Trans: 0g
Cholesterol: 224mg
Sodium: 411.2mg
Potassium: 465.1mg
Total Carbs: 20g
   Dietary Fiber: 3.4g
   Sugars: 3.4g
Protein: 14.1g
Vitamin A: 14.6%
Vitamin C: 118.8%
Calcium: 7.7%
Iron: 7.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Sally's Baking Addition.
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