This skillet breakfast hash was the result of waking up one morning craving something hearty, but also having to make do with ingredients that I had on hand in the fridge. This breakfast hash has flavorful diced potatoes, crispy bacon, a sunny side up egg and melted cheese. What’s even better is that it’s all cooked in one pan. Less clean up is always better right? As you can see, it serves one because, well, again it was ingredients that I had one hand. Good thing hubby wasn’t craving breakfast that morning. This can easily be doubled. Serve with toast or homemade Skillet Buttermilk Biscuits on the side to make this one hearty breakfast.
Here’s what you need:
This is for one serving, but can be doubled for more.
*2 slices of bacon, cut into pieces
*1 cup frozen diced potatoes
*canola oil if needed
*1/4 tsp. sweet paprika, or more to taste
*1/4 tsp. onion powder, or more to taste
*salt to taste
*cracked pepper, to taste
*red chili flakes, to taste
*1/4 cup or more shredded cheese; I used a cheddar colby jack blend
Preheat oven to 400°
Heat a small cast iron skillet to medium high heat; add bacon. Cook bacon until pieces are crispy, stirring occasionally.
With a slotted spoon, take bacon out of the pan, leave a few TBS of the rendered fat. Add the frozen potatoes to the pan.
Cook the potatoes until they start to turn a golden color, stir occasionally about 7 to 8 minutes. If needed add a little canola oil. Stir in the paprika, onion powder, salt and cracked pepper.
Add in the bacon and continue to cook until the potatoes are golden and crispy on the outside but soft on the inside..
Clear a space in the middle of the pan and crack in the egg. Sprinkle chili flakes on top of the egg.
Distribute the cheese over the potatoes and bacon.
Place skillet in the oven and cook until the egg whites become firm but the yolk is still runny and the cheese melts,
Spoon on to a plate and enjoy!