Hearty skillet of crispy hash browns, bacon, cheddar and eggs, finished with peppers and green onions for Father's Day.
# What You’ll Need:
→ Main Ingredients
01 - 4 cups frozen shredded hash browns, thawed
02 - 6 strips bacon
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup diced bell pepper (red or green)
05 - 1/2 cup diced onion
06 - 4 large eggs
07 - 1/4 cup sliced green onions
→ Spices & Oils
08 - 2 tablespoons vegetable oil
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - Salt and black pepper, to taste
# Directions:
01 - Heat a large oven-safe skillet over medium heat. Add the bacon and cook, turning occasionally, until crisp, about 6 to 8 minutes. Transfer bacon to a paper towel–lined plate to drain and cool; chop once cool. Pour off all but about 1 tablespoon of fat from the skillet.
02 - If the skillet needs fat, add the vegetable oil. Add the diced onion and bell pepper and sauté until softened and translucent, about 3 to 4 minutes.
03 - Spread the thawed hash browns in an even layer over the skillet. Season with garlic powder, smoked paprika, salt, and black pepper. Press lightly with a spatula and cook undisturbed until the bottom is golden, about 5 to 6 minutes.
04 - Flip or stir the hash browns to expose the uncooked side and continue cooking until the mixture is crisp and heated through, about 5 more minutes.
05 - Evenly sprinkle the shredded cheddar and chopped bacon over the hash browns. Make four small wells in the mixture and crack one egg into each well. Cover the skillet and cook until the whites are set and yolks reach desired doneness, about 5 to 7 minutes for runny yolks.
06 - Remove the skillet from heat, garnish with sliced green onions, adjust seasoning if needed, and serve hot directly from the skillet.
