Crispy Hash Breakfast Skillet.

Super simple one pan breakfast prepared in a skillet. This gluten free brunch dish starts with super crispy shredded hash browns, peppers, some bacon, and is finished off with eggs and melty cheese.

Crisp Hash Breakfast Skillet-- emphasis on the crispy! My secrets to making crunchy, golden brown shredded hash browns. This simple breakfast skillet is full of flavor and texture!

I take my shredded hash browns very seriously. Preferably made from scratch and not from shredded potatoes out of a bag from the freezer aisle. Extremely crispy on the outside, pillowy soft in the center. Golden brown and always with ketchup on the side.

You might say I’m a hash brown snob. And you’re completely right.

Crisp Hash Breakfast Skillet-- emphasis on the crispy! My secrets to making crunchy, golden brown shredded hash browns. This simple breakfast skillet is full of flavor and texture!

I’ve learned a few tricks over my shredded hash brown perfecting years, and if you want the CRISP of the crispiest hash browns ever with today’s breakfast skillet recipe, listen up:

2 Ways to the Crispiest Homemade Shredded Hash Browns

(1) First, rid your shredded potatoes of as much moisture as possible. Quite similar to how to prep my chickpeas for crunchy roasted chickpeas. Less moisture = more crisp. Think about a cookie recipe. Take out the tenderizing egg yolks, the moist brown sugar, and the butter. You’ll be left with very crisp hockey pucks. Not something we want in our chocolate chip cookies, but definitely the crisp texture we’re after for shredded hash browns.

Potatoes are loaded with moisture, which makes browning difficult.

Immediately after shredding the potatoes, place them into a large bowl lined with paper towels and squeeze the heck out of them with more paper towels on top. Grab more paper towels if you need to and just keep squeezing. Alternatively, you could shred the potatoes onto a kitchen towel, wrap them up, and squeeze them out over the sink.

(2) Cook them. I learned this from Blue Apron. You could either bake in the oven or cook the whole potato in the microwave until it’s tender. I don’t do it that way. Because I don’t have patience to wait for the potato to cool down before shredding it. So, I shred the potato, squeeze as explained above, and then par cook in the microwave, wrapped in paper towels, for 2 minutes. Why do I do this? It gets the cooking process started and the heat creates a layer of starch around the exterior. When fried, the extra starch dehydrates and creates that crispy crust.

This little par bake allows the shredded potatoes to get that brown crust quite quickly, quite evenly, and helps to keep the centers of the potato shreds soft.

Crisp Hash Breakfast Skillet-- emphasis on the crispy! My secrets to making crunchy, golden brown shredded hash browns. This simple breakfast skillet is full of flavor and texture!

Ok, now that you’ve read my obsessive spiel on crispy hash browns, let’s get to the breakfast skillet toppings. My crispy potatoes lend the perfect “bed” for sautéed peppers, bacon crumbles, eggs, and smoky gouda cheese. Or any cheese you prefer, really. It’s your typical eggs and hash breakfast, only taken to the next level.

I used both red and green peppers to add a little color to the dish, which is actually quite perfect for this time of year! I used thick-cut bacon which was a happy mistake. I asked Kevin to pick up a package of bacon as I shopped in the produce aisle. And after paying, I learned that he grabbed an $11 package of the thickest bacon in the entire world. $11. You’ll see this massive bacon at the bottom of this post in a few step-by-step shots.

It was ridiculous……ly awesome.

Let’s not forget about the eggs. 4 eggs is plenty for us, but you could easily squeeze 6 eggs on top of this breakfast skillet. I use Eggland’s Best eggs not only for baking, but for cooking as well. Not all eggs are created the same! Eggland’s Best eggs reign superior, and while we are working together on this recipe– I learned this about the brand years before they even knew who I was. This brand’s eggs produce the moistest cakes, the richest cookies, the freshest omelets, and the tastiest poached eggs. By the way, Eggland’s Best eggs have 25% less saturated fat than ordinary eggs.

Crisp Hash Breakfast Skillet-- emphasis on the crispy! My secrets to making crunchy, golden brown shredded hash browns. This simple breakfast skillet is full of flavor and texture!

The best part about this incredibly flavorful, crisp, cheesy, eggy, bacon packed breakfast is that it only takes one pan to make. Yup, this diner inspired dish is a one pan recipe you can whip up for brunch– or even dinner. The breakfast skillet you see here (plus a few more test recipes) was brinner a few times last week.

Check out my step-by-step photos below for some visuals. Living a gluten free lifestyle? Great news! This recipe joins my other gluten free recipes as “delicious, not only for a gluten free recipe.” Eat up!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Crispy Hash Breakfast Skillet

Super simple one pan breakfast prepared in a skillet. This brunch dish starts with super crispy shredded hash browns, peppers, some bacon, and is finished off with eggs and melty cheese.

Ingredients:

  • 2 medium Russet or Yukon Gold potatoes (or sweet potatoes)
  • 3 strips bacon1
  • 1 large bell pepper, chopped (I used 1/2 of a red and 1/2 of a green)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 4 large Eggland's Best eggs2
  • 1/3 cup shredded smoked gouda cheese3
  • optional: chopped fresh or dried parsley

Directions:

  1. Begin shredding the potatoes by using the largest holes of your box grater. Wash and scrub the potatoes clean. You can peel them or leave the peels on, whichever you prefer. I always peel them when I make shredded hash. Place the shredded potato in a large bowl lined with a couple paper towels. Top with more paper towels and press down hard so the paper towels can absorb a lot of the moisture. You want a lot of the moisture gone, so just keep squeezing and using new paper towels as necessary. Alternatively, you can shred the potatoes onto a kitchen towel, wrap them up, and squeeze them out over the sink.
  2. Transfer the shredded potatoes to a plate lined with two layers of paper towels. Cook in the microwave on high for 2 minutes-- see notes in my post about why you are doing this. Set the potatoes aside.
  3. Place a 10 - 12 inch skillet on the stove. Bacon should always begin in a cold pan, so before you turn the heat on, lay out your three strips on the pan. Then, turn the heat on low. Cook the bacon on both sides just before they become crispy. They will go back onto the stove and then in the oven, so they have more time to cook later in this recipe. Remove from heat, reserve the grease, and set bacon on a plate lined with paper towels to absorb some grease. Once the bacon is slightly cool, you can chop it up.
  4. Preheat oven to 400F degrees.
  5. Turn the stove heat up to medium. When bacon grease begins to simmer, add the shredded potatoes. Give them a quick mix with a wooden spoon or rubber spatula. Allow to cook for about 2 minutes, untouched. Add the chopped pepper, salt, and pepper. Stir things around once or twice, then flatten everything out using the back of a wooden spoon or spatula. Allow to cook, untouched for 3 minutes. Stir, then allow to cook for 2 more minutes. The potatoes should be getting quite brown at this point. If not, continue to cook a little longer while stirring occasionally until they are. Stir in the chopped bacon and cook for 2 minutes. Remove skillet from the heat and flatten out the top of the hash using the back of a wooden spoon or spatula. Then, using the back of a spoon, make 4 shallow indentations into the hash. Crack an egg into each indentation. Top with shredded cheese (I usually sprinkle it around the eggs). Transfer skillet to the oven and bake until the egg whites set, about 8-10 minutes. Season with salt and pepper to taste (usually I just add more pepper) and top with the parsley. Serve immediately.
  6. Make ahead tip: This is best enjoyed right away. Leftovers keep well in the refrigerator for a day or two.

Recipe Notes:

  1. If you do not eat bacon, you can leave it out. Since we cook the potatoes in the bacon grease, use 2 Tablespoons of unsalted butter instead.
  2. You could easily fit 6 eggs if you're feeding a larger family.
  3. I love smoked gouda and the smoky flavor it brings to this dish. However, you can use your favorite cheese. I've made this other times using shredded mozzarella, shredded mexican blend cheese, and shredded pepper jack (so good!).

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Start with the potatoes. Peel (it’s optional to peel them!) and shred 2 medium large-ish potatoes. Squeeze out the moisture as directed in the recipe above. Then, cook in the microwave for 2 minutes. Set them aside.

Crispy Hash Breakfast Skillet Recipe on sallysbakingaddiction.com

Now, the bacon. It doesn’t have to be this insanely thick. 3 strips of bacon, cooked then crumbled. Don’t cook until extremely crisp because the bacon will be cooked again in a few more steps. Keep the grease in the pan.

Crispy Hash Breakfast Skillet Recipe on sallysbakingaddiction.com

Per the written recipe above, into the leftover bacon grease goes the potatoes and chopped bell pepper over medium high heat. I used half of a green pepper and half red. Add salt and pepper. Do not stir around too much. You want the potatoes to really brown.

Crispy Hash Breakfast Skillet Recipe on sallysbakingaddiction.com

Add the bacon. Notice how the potatoes are becoming golden?

Crispy Hash Breakfast Skillet Recipe on sallysbakingaddiction.com

Remove from heat and make 4 indentations into the top of the hash using the back of a spoon. Crack the eggs in these indentations.

Crispy Hash Breakfast Skillet Recipe on sallysbakingaddiction.com

Bake until the egg whites are set, about 10 minutes. Sprinkle with parsley and more pepper (both optional). Serve and be amazed at how quick and easy a gourmet tasting, comforting breakfast can be!

PLUS… crispy hash!!

Crisp Hash Breakfast Skillet-- emphasis on the crispy! My secrets to making crunchy, golden brown shredded hash browns. This simple breakfast skillet is full of flavor and texture!

This post is sponsored by Eggland’s Best. All opinions are my own.

My secrets to making crunchy, golden brown shredded hash browns. This simple breakfast skillet is full of flavor and texture!

75 comments

  1. I was just telling my husband the other day that I was in a breakfast rut. Scrambled eggs and yogurt get tiring after a while. So imagine how excited I was to check my e-mail and see that Sally had a breakfast recipe posted! I made these this morning and they were so good! I was so glad they called for real potatoes and not frozen ones; I like to do everything from scratch. I replaced half of the peppers with onions because I love onions; and I added an extra potato and two extra eggs to feed my family of 5. Everyone loved it. I also made Sally’s Chicken pot pie earlier in the week and even though I messed up the crust, it was amazingly good! Keep up the good work Sally!!!

  2. Hi Sally,

    Its looks very much yummy. Really thanks for sharing this here. This looks so delicious, i will surely try this ion breakfast.

    Thanks!!
    Manish

  3. We love the cake batter cookies. My daughter loves mixing in different types of sprinkles.

  4. Hi Sally, would this work with sweet potato instead of regular?

  5. These look so amazing!! I love my hashbrowns crispy! I can’t wait to try them like this! You are so creative! 🙂

  6. Made this yesterday for breakfast and it was fantastic!!! Took about 6 minutes extra to get the hashbrowns as brown as I wanted before putting in the oven, but I’m glad you told us how to get them brown in the directions. This one is a keeper!!! Looked like it would take a long time, but I think it was maybe a half hour start to finish, not bad!

  7. I made a riff of this yesterday. I didn’t have all the ingredients but used what I had. I had to come and comment because OMG I am never buying store hashbrowns again. Homemade ones are fantastic. I served my husband breakfast in bed and after he goes. I don’t think I should get up. My day can’t get any better.

  8. Why do my potatoes stock to the pan? It took long to make and my potatoes keep sticking. What am I doing wrong?

  9. This is basically an ad for Eggland’s best. I heard that they just slapped their brands name on generic eggs and then priced their’s 25% higher.

  10. Hi Sally, Would a salad spinner work in drying the potatoes?

  11. I used a non- nonstick pan and the potatoes stuck to the pan like a rock. I didnt’ drain the bacon, and even ended up adding several tablespoons of oil to the pan. What did I do wrong? I’m so disappointed 🙁

    • I’m really unsure– considering it was greased with the bacon grease. You can try spraying the pan with nonstick spray if you make it again.

    • I’ve cooked hash browns in bacon. And they can out fine. Some people have the tendency to push on the hash browns while they are cooking with the spatula. And I notice that makes could make them stick to the bottom. So refrain from doing that if you are. Good luck! 

  12. Another trick to to dry out potatoes that are way fast and not so much work. I shred it and evenly spread it on a plate then microwave it for a couple minutes. 😀 just be careful plate will be hot! 

  13. I can’t wait to make this for myself, but my husband does not like bell peppers or onions. Any suggestions on great tasting substitutions?

  14. Sally….your receipt sounds wonderful ….but it has to have onions ….. all hash browns have to have onions …… vidalias would be best

    • I agree this recipe needs onions. I made it today and added 1 small onion using the same size shredder as I did the potatoes with. I squeeze dried them separately since they have extra moisture. Then tossed them with the potatoes prior to microwaving everything for 2 minutes. It added a hidden flavor. I will make this recipe again!

  15. Thank you for such an easy-to-follow, detailed and concise recipe! I agree with Tom that some onions (carmalized!), would really kick this up a notch! Thank you again for the way you write your recipes, you’d be surprised how much superfluous info others include and then they gloss over the important parts! Hash snobs for the win!

  16. We just made this on a whim and it was GREAT.

    We used instant hash browns (from Costco), but still used the paper towel trick and it worked really well to crisp up the potatoes. We also added in onion, zucchini, and used cheddar cheese instead of gouda. It was super yummy. Next time we’re going to try it with sausage instead of bacon. You could easily make this into a Denver/Southwest dish by adding some jalapenos and/or a couple of tablespoons of salsa.

    Very versatile dish! We loved it and will definitely make it again; thank you!

  17. Hi Sally! I was wondering if there was any way I would be able to cook this on just a stovetop! I live in a dorm at the moment and we don’t have an oven but I really want to try this recipe!

    • Yes, absolutely. Instead of transferring to the oven, simply stir the eggs around into the hash to make sure they cook through.

  18. Sally, after the shredded potatoes are microwaved could they then be refrigerated or frozen for hash on another day?  

  19. Holy flippin’ cow! I LOVE this recipe!

    You have “officially” turned me into a hashbrown snob. 🙂
    Thank you for posting this. I never could get my hashbrowns to turn out quite right. This time they were perfect. 

    Have a wonderful day!

  20. This. Was. SO. Yummy! Thanks for sharing the recipe! Was looking for a breakfast skillet recipe and so glad I found yours! I absolutely enjoyed it! My bacon wasn’t as thick and I only had red bell peppers at home but I love that the recipe didn’t need that many ingredients to taste to wonderful. Will definitely make this again =). 

  21. Sally you are my hero. I’ve been trying to teach myself how to make the ultimate hash browns for over a year now and have slowly gotten better and better- but this recipe put it over the top. Everything I needed to know and more, all in one spot. You rock.
    I did want to say that instead of going through a lot of paper towels I prefer to use cheesecloth, one big piece of that will get the job done much more efficiently. I always keep some around for ringing things out, it’s a total game changer (almost as much as this recipe). But thanks so much for all you’ve taught me about hash browns (and muffins) you really changed my life… at least the food aspects of my life!

    • Someone also suggested a cheesecloth to me and now I’m definitely going to try it next time. Glad you loved these crispy hash browns!

  22. Thank you Sally for this recipe. I’ll preface by saying I am a complete beginner. I enjoyed the tips for cooking bacon and drying out the potato for crispiness. If I were to repeat this recipe I would have used 3 or more potatoes (I used 2 med.) as it yielded only enough for 1-1.5 persons. I also had difficulty with the shredded potato sticking to the my pan (probably lost a lot of potato here) despite there being quite a lot of bacon grease. I think I got close to the desired crispiness of the hash browns and the overall taste was okay. I’ll probably try again in the future. I think I learned a lot attempting this recipe =)

  23. Hey Sally,

    Love all your recipes. I want to try out this one. I have a couple of questions.
    1. I am a vegetarian, so do you think I can use some other veggies instead of bacon, that will go well with this dish.
    2. I want completely cooked eggs, can that be done by keeping it in oven for extra couple of minutes (or does it not go with the dish).

    Thanks!

  24. Mmm. So good. We don’t really keep peppers around our house, so I threw in some onion, scallions, and spinach instead. A perfect breakfast for a Sunday morning! Thinking about introducing this recipe to my family when they come up for Christmas. Thanks!

  25. Made this last night but added onions in with the peppers, and mushrooms added in right before the eggs, and did it on a cast iron skillet on a Weber charcoal kettle grill. After adding the eggs I put the lid on. It was amazing and I’ll probably make it again tonight.

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