Try this Breakfast Skillet recipe, or contribute your own.
- Carbohydrate 0.370372532051282 g
- Cholesterol 0 mg
- Fat 0.0186300641025641 g
- Fiber 0.151440705128205 g
- Protein 0.0625764423076923 g
- Saturated Fat 0.00560044871794872 g
- Serving Size 1 1 recipe (1g)
- Sodium 0.251448717948718 mg
- Sugar 0.218931826923077 g
- Trans Fat 0.000800064102564104 g
- Calories 1 calories
Step-by-step
- Cook bacon in frying pan until crisp on medium heat.
- Set aside and crumble once cooled.
- Leave the bacon grease in the pan and cook hash browns according to package.
- Once they are lightly browned crack the eggs on top of the hash browns.
- After a couple of minutes cut the dish into 4 pieces and flip over (it’s kind of like making an omelet).
- Then top with shredded cheese, seasonings and bacon.
- Serve once cheese is melted.
Rendering the Fat
Bacon provides the rendering fat that governs the entire cooking process. Cook the strips over medium heat for approximately 8 to 10 minutes to extract maximum rendered fat without burning the milk solids. Retaining this grease in the skillet is essential because it acts as the primary frying medium for the potato starch. Cast iron holds heat evenly, which prevents hot spots during this initial rendering phase.
Managing Potato Moisture
Shredded potatoes contain excess surface starch and moisture that inhibit crisping. Thaw frozen hash browns completely and press them firmly between paper towels to remove liquid before they hit the hot bacon fat. Patting them dry ensures direct contact with the pan surface, yielding golden-brown exterior edges rather than a steamed, soggy texture. Cook the potatoes until they show visible light browning before introducing any protein components.
Setting the Eggs
Eggs require gentle residual heat to solidify without developing a rubbery bite. Crack them directly onto the potato bed and cover the skillet with a lid for 3 minutes to trap steam, which cooks the whites evenly. When doubling this formulation for larger groups, switch to a 12-inch skillet to maintain a shallow depth and prevent the potatoes from steaming.
