Egg, Hash Brown & Bacon Breakfast Skillet


This breakfast skillet with eggs and hash browns is reminiscent of the hashbrown bowl at Waffle House. It's filling and tastes decadent, but is still a pretty low-calorie breakfast.

Prep Time:
30 mins
Total Time:
30 mins
4 servings

Tips for the Perfect Egg, Hash Brown & Bacon Breakfast Skillet

One skillet is all you need for this breakfast of eggs with hash browns. Here are tips on how to make it:

Use a Large Cast-Iron Skillet

We recommend using a large (12-inch) cast-iron skillet for this recipe. A large skillet is important because you need the surface area to get the potatoes crispy. Overcrowding your skillet will just steam the potatoes.

Cook the Potatoes in a Single Layer

Cooking the potatoes in a single layer undisturbed will help them get brown and crispy. Resist the urge to stir them during this step! Make sure the potatoes are covered so that they cook through. You can cover the skillet with a lid or foil.

Create Wells for the Eggs

Using the back of a spoon, create 4 wells in the potatoes. Crack an egg into each well, cover and cook until the egg whites are set but the yolks are still mostly runny. This is a great way to cook eggs with hash browns in one skillet. Using just one skillet also means there's minimal cleanup after the meal.

Additional reporting by Jan Valdez


  • 3 slices center-cut bacon, chopped

  • 2 tablespoons canola oil, divided

  • 16 ounces frozen southern-style diced hash browns (4 cups)

  • 4 large eggs

  • ¼ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • 1 ½ ounces sharp Cheddar cheese, shredded (about 1/3 cup)

  • ¼ cup chopped scallions (from 2 scallions)

  • 1 teaspoon Mexican-style hot sauce (such as Cholula)


  1. Cook bacon in a large (12-inch) cast-iron skillet over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon; reserve drippings in skillet.

  2. Add 1 tablespoon of the canola oil to drippings in skillet; increase heat to medium-high. Add potatoes in a single layer; cook, covered, undisturbed, until potatoes are crisped on bottoms, about 7 minutes. Uncover; stir potatoes, and stir in remaining 1 tablespoon canola oil. Cook, covered, until potatoes are well browned, about 5 minutes.

  3. Uncover skillet; create 4 wells in potatoes using the back of a spoon. Crack 1 egg into each well. Sprinkle entire skillet with salt and pepper. Sprinkle potatoes with cheese, being careful not to cover eggs with cheese. Cook over medium-high, covered, until cheese is melted and egg whites are set but yolks are still mostly runny, about 3 minutes. Remove from heat; let stand 2 minutes. Sprinkle skillet with scallions and cooked bacon; drizzle with hot sauce.

    Egg, Hash Brown & Bacon Breakfast Skillet


Large (12-inch) cast-iron skillet

Nutrition Facts (per serving)

280 Calories
17g Fat
19g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 egg, about 1/2 cup potato mixture
Calories 280
% Daily Value *
Total Carbohydrate 19g 7%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 13g 26%
Total Fat 17g 22%
Saturated Fat 5g 25%
Sodium 390mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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