One-Pan Hash Brown Breakfast

OMG!  I made the actual best breakfast ever this weekend, and no one was there to witness it! I recently bought a bag of Trader Joe’s Shredded Hash Browns and I’m lovin’ it.  They are reallllly easy to work with.  The ingredients on the bag?  Potatoes.  That’s all!  It is really nice to have the potatoes pre-shredded.  It’s also really cheap.

After my Saturday morning workout, I come home starving.  I like making smoothies or having some yogurt, but on this particular day I was famished… and nothing light was going to do the trick.

I took out the hash browns, some bacon, eggs, and shredded cheese and went to work.

One-Pan Hash Brown Breakfast

Recipe by:  It’s Good to be the Cook

Serves: 1

Ingredients:

1 Tablespoon Oil (you can use Olive Oil but I’ve been using Sunflower Seed Oil)

1 Cup – 1.5 Cups Shredded Hash Browns (I used TJ’s frozen, or you can make your own)

1/2 Onion, sliced or chopped thin

Sea Salt, Black Pepper, and Smoked Paprika

2 Slices Bacon, cooked

2 Eggs

1/4 Cup Shredded Cheese (I used Red. Fat White Cheddar)

Directions:

1.  Heat the oil over medium-high in a small sized non-stick skillet.  Mix the hash browns and chopped onion together.  Add the frozen hash brown mix to the pan.  Arrange so they are covering the bottom of the pan evenly.  Season with salt, pepper, and smoked paprika.

2.  Let the potatoes be for 5 minutes or longer, until they start to brown on the bottom.  Flip the potatoes (which should now have taken the shape of the pan, almost like a pancake) so you can cook the top side.

3.  Add the bacon.  *I had microwaved mine which makes it really crispy.  If you don’t want to do that, you can fry up the bacon in the pan first, remove- leaving the bacon grease, and only use 1/2 Tablespoon of Oil.  Add the shredded cheese.

4.  Crack one egg at a time over the potatoes.  Cover the pan and let cook.  After about 4 minutes, check on the eggs and slide out of the pan once the egg whites are white and cooked through.

After it was flipped

This was soooooo yummy.  I’m totally into Smoked Paprika now, and it tasted fabulous with the potatoes.  I only discovered Smoked Paprika because TJ’s started selling it ($1.99 I believe btw)… and i love it.  It gives everything a smoked flavor, and almost makes it taste like it came right of a BBQ!  It also helped give the potatoes a really nice looking darker color when they were done cooking.

At first I was bummed the egg didn’t stay completely on the potatoes, but it didn’t matter in the end! SO GOOD!

The eggs cooked perfectly, which is so hard for me to master.  Cooking them ontop of the potatoes, rather than directly on the hot pan prevented the egg whites from being overcooked, while covering the pan helped create steam which allowed the whites cook all the way through without having to flip them.

Look at this amazing bite! I loooooove black pepper, if you couldn’t tell!

8 thoughts on “One-Pan Hash Brown Breakfast

  1. Pingback: 200th Post | It's Good to be the Cook

  2. Pingback: Trader’s Tots | It's Good to be the Cook

  3. Pingback: Portobello Omelette | It's Good to be the Cook

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