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.

overhead image of crispy hash breakfast skillet on a white plate with a fork

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.

crispy hash breakfast skillet

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.

crispy hash breakfast skillet

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.

crispy hash breakfast skillet with a serving spoon

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. 

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overhead image of crispy hash breakfast skillet on a white plate with a fork

Crispy Hash Breakfast Skillet

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: serves 4
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: American


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.


  • 2 medium Russet or Yukon Gold potatoes (or sweet potatoes)
  • 3 strips bacon*
  • 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 black pepper
  • 4 large eggs*
  • 1/3 cup shredded smoked gouda cheese*
  • optional: chopped fresh or dried parsley


  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 400°F (204°C).
  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.


  1. Make Ahead Instructions: This is best enjoyed right away. Leftovers keep well in the refrigerator for a day or two.
  2. Don’t Eat Bacon? 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.
  3. Eggs: You could easily fit 6 eggs if you’re feeding a larger family.
  4. Cheese: 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!).

Keywords: crispy hash breakfast skillet

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.

2 images of grated potatoes wrapped in paper towel in a pink bowl and grated potatoes in a pink bowl

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.

2 images of bacon strips in a skillet and chopped bacon on a white cutting board

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.

2 images of hash browns with peppers on top before and after sautéing

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

hash browns, peppers, and bacon in a skillet

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 with eggs on top before baking

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!!

serving of crispy hash breakfast skillet on a white plate with a fork


  1. Kerry @ Kerry Cooks says:

    Goodness Sally this looks so delicious! Definitely a contender for Christmas day breakfast!

  2. Hi Sally! Thanks for all the tips on how to makes hash browns really crispy, I need to turn up my game =) I love this breakfast. It’s so filling and I need a big breakfast in the morning or I crash at like 10 a.m. and eat something really bad like bacon chips. And nothing speaks love like the smell of bacon wafting down the stairs at 7 a.m.! Not sure about the $11 brand! I love Egglands Best eggs too, when I can’t buy straight from a local, organic farm, that’s the brand I always choose. Just attended a food event where Egglands Best was featured and got to sample all their recipes and ideas for cooking, it was fun! (Ha, I was invited by my local grocery store because I spend over 1000 a month there on groceries! yikes)

  3. My family would love this breakfast! (especially my little brother who would eat eggs every day for breakfast if he could!)

  4. Joanna @ Everyday Made Fresh says:

    What a hearty looking breakfast! Yum. With the egg allergy my daughter has, we will skip the eggs, but the hash looks very filling and delish!

  5. I’m not crazy about hash browns but I DO use thick bacon. It goes on sale every once in awhile. Once you try it you won ‘t go back. I bake it in the oven in a cookie sheet or the Pampered Chef large bar pan. Bake at 350 for about 15 to 20 min, then take out the pan and turn the bacon over. Put it back in for another 10 – 15 min depending on how crispy you like your bacon. Doesn’t seem to splatter in the oven and makes cooking bacon so easy.

    1. agreed! that’s how my husband makes it.

  6. Danielle @Chits and Chats and Chocolate says:

    I love a good hash, Utah normally I would just get them in restaurants. This is tempting me to much, though. It would make an amazing breakfast-for-dinner meal!

  7. Natalie Munroe says:

    Haha. The bacon… That’s a classic man thing to do.

    Over a decade ago, while we were still dating, I sent my husband to the market for some flour. So simple, right? He came back with wheat flour (which, until then, neither of us knew existed!). Ever since then, any time one of us (usually him) gets the wrong item, we refer to “wheat flour.” (Funnily enough, last week for my birthday he bought me a heated blanket. But when I got ready to open it, I realized it was actually a heated mattress pad. He said, “How the hell did I do that?” I laughed and said, “Uh, wheat flour?” Turns out he’d had the blanket in his hand, noticed the box was damaged, and grabbed a new box which contained the wrong item. He went back and exchanged it and lemme tell you: Warmest. Blanket. Ever! Worth the wait!)

    Glad Kevin’s mistake ended up being delicious (if not expensive! Ha!)

    This skillet looks tasty. Can’t wait to try it over the holidays!

    1. Hahaahahahahahahahaha Natalie I’m laughing so loud at “wheat flour”– and the heated mattress pad. I have a heated blanket too and feel like I’m 90 years old when I’m cuddled under it.

  8. Such a coincidence that I made/baked eggs with hash and sausafe yesterday and read this recipe today! I added some butter while frying/cooking hash as I think you cannot eat breakfast without butter’s involvement! 😛 love your idea of taking potatoes water out for a crispier result – definitely gonna try it today! Thanks and happy holidays!

  9. BRINNER. I can get down with brinner. It’s a fav in the April home! I’m so glad you like your hash browns from a real potato and crispy. Hallelujah, really!

    1. I was browsing recipes for crisp hash a few years ago and I kid you not— 80% of my findings were recipes that began with hash browns from a bag in the freezer aisle. By the way, are you watching any Friends thanksgiving episodes this week? I need to turn on the one with the english/beef trifle. 😀 It tastes like feet!

      1. Is that even a question, Sally? “You obviously haven’t tried my Palmolive potatoes!”

  10. Wow, this is some serious breakfast. I can see really chowing down on tis after a run! Or heck, having it for dinner. Breakfast for dinner is the best!

    1. the best after a run, Mir. let me know if you try it!

  11. This looks so good Sally! I love that you’ve been doing more savory stuff recently. It says you’ve got a man around. I can’t wait to try this. Thank you so much for sharing!

    1. Hope you love it Tori. And the savory recipes are just so much easier for me because we can eat the savory/dinner/breakfast food in its entirety as opposed to me eating an entire pumpkin pie. I always need to find neighbors, friends, or family to take the extra sweets off our hands. Which, let’s face it, isn’t always hard lol

  12. Your belly? If you wanna fill it, use a skillet. This looks like a perfect long holiday weekend breakfast. Wonder who has a long holiday weekend coming up…?

  13. Love breakfast for dinner! Love hash and eggs! This looks like my perfect breakfast/brunch/dinner recipe. Happy Thanksgiving!

  14. Sally, we like our hash browns with onion. If you added raw onion, would you suggest squeezing the water out of the onion before adding it to the pan?

    1. Susan, I don’t find that necessary when adding onion. I don’t squeeze the moisture out of the pepper and the hash is quite crispy.

  15. Christina @ The Beautiful Balance says:

    I would eat this anytime of the day! Agreed, frozen hashbrowns don’t compare to freshly made. When they defrost in the pan all of that moisture comes out and they need more oil to cook and all you’re left with is a greasy mess bleh! Pinned!

  16. Sally, I am just drooling over this. I love it so much-just looks perfect!

  17. Laura @ laura's Culinary Adventures says:

    Delicious! Crispy hash browns are a must!

  18. I learn something new every time I read your blog. Thank you for teaching me so much about cooking and baking!! I will definitely be making this after all the potatoes I bought for Thanksgiving. Thanks for the great recipe.

  19. This recipe will be shared with my husband who is always perfecting his hash browns. Maybe this will help up his crispy game! On a totally different subject. Do you have any good ideas for what to bring to a holiday potluck? There are always so many this time of year and I never know what to bring. Any suggestions??!? (I love your blog. Every recipe I have made for my family has become an instant hit. Straight into the recipe box full of “keepers”!!)

    1. Mandi– are you looking for something sweet or savory? For sweet, how about: OR

      For savory, how about these:

  20. Averie @ Averie Cooks says:

    I had no idea you were THAT into hash browns! Learn something new every day 🙂 This would be my family’s dream dish. Everything about it! I recently made a hash brown dish of sorts and I was grating potatoes and I swear I used a whole roll of paper towels squeezing out water! So when you said potatoes have alot of moisture, I was chuckling 🙂 Pinned!

  21. Nora @ Savory Nothings says:

    I didn’t even know there’s such a thing as frozen shredded potatoes! These hash browns look so delicious!

  22. Oh Sally YUM!!! This looks so delicious! I love me a good skillet! This is perfect for the day after Thanksgiving huh 🙂

  23. This looks delicious! Can sweet potatoes be used for the hash?

  24. Amy @ Thoroughly Nourished Life says:

    Bacon here in Australia is about that price for the normal stuff – luckily only my boyfriend eats bacon in our house (saves us some moolah for sure).
    This breakfast skillet will be perfect to cater to both our vegetarian and omnivorous palates though 🙂 I’ll just add the crumbly crispy bacon to his at the end.
    Brinner is always the way to go when you just need some comfort, and if you can sneak plenty of veggies and some protein filled eggs in there, all the better.
    Hope you have a lovely Thanksgiving Sally (and Kevin and Jude too) 🙂

    1. you have to try this Amy! i know you’ll love it and yes, you can absolutely sneak in more veggies

  25. Yes, I’m a fellow hash brown snob!! The have to have that crispy outside/ soft inside/not greasy/ cooked just right/look like they’re from a diner–or I’m not happy!! Thank you for these good tips! I think I’m not getting enough of the moisture out– I will focus more on that next time. We love this kind of breakfast skillet at our house. Another good one, Sally!!

  26. Andrea | Cooking with a Wallflower says:

    These look amazing, Sally. I love crispy hashbrowns and these are just so perfect for breakfast in the morning. And seriously, anything with bacon has to be good.

  27. My husband loves anything that is mixed together like this! Thanks for the tips too!!

  28. This looks delish! Brinner is the best, we have it at least once a week. Will be trying this soon for sure!

  29. I made something similar with sweet potatoes! It was delicious, but I wish I would have known to squeeze the sweet potatoes strips -.- It would have been so much better. Thanks for the tip! Brinner is always a winner!

  30. Annie @ Annie's Noms says:

    Oh my word, this looks so insanely good! Often I don’t spend much time on breakfast, just grabbing some toast or overnight oats, but I need to put some effort in and make this! Hash browns aren’t that huge here – McDonald’s is about the only place I’ve seen them other than one type of frozen in the supermarket, but I do love them, so will have to make my own!

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