Using frozen hash browns and pre-shredded cheese shaves minutes off the prep time of this skillet, making it an appealing meal you can put together quickly!
Ingredients
6 slice
Turkey bacon, raw
6 cup
Frozen hashed brown potato, plain
3/4 cup
Green bell pepper
(chopped)
1/2 cup
Yellow onion
(chopped)
1/4 tsp
Salt
1/4 tsp
Black pepper
6 large
Egg
1/2 cup
Cheddar cheese
(shredded)
Instructions
In a large skillet over medium heat, cook bacon until crisp.
Remove bacon; crumble and set aside.
Drain bacon drippings (if any), reserving 2 tablespoons to fry up the hashbrowns.
Add the potatoes, green pepper, onion, salt, and pepper to the drippings in the skillet.
Cook and stir for 2 minutes. Cover and cook for another 15 minutes or until potatoes are browned and tender, stirring occasionally.
Make six wells in the potato mixture; break one egg into each well.
Cover and cook on low heat for 8-10 minutes or until eggs are completely set.
Sprinkle with cheese and bacon crumbles and serve.
