This breakfast skillet is reminiscent of the hashbrown bowl at Waffle House. It’s filling and tastes decadent, but is still a pretty low-calorie breakfast. Be sure to use a large skillet because although it may seem too big for the number of ingredients, you need the surface area to get your potatoes crispy (overcrowding your skillet will just steam them).
- 3 slices center-cut bacon, chopped
- 2 tablespoons canola oil, divided
- 16 ounces frozen southern-style diced hash browns (4 cups)
- 4 large eggs
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ ounces sharp Cheddar cheese, shredded (about 1/3 cup)
- ¼ cup chopped scallions (from 2 scallions)
- 1 teaspoon Mexican-style hot sauce (such as Cholula)
- Step 1Cook bacon in a large (12-inch) cast-iron skillet over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon; reserve drippings in skillet.
- Step 2Add 1 tablespoon of the canola oil to drippings in skillet; increase heat to medium-high. Add potatoes in a single layer; cook, covered, undisturbed, until potatoes are crisped on bottoms, about 7 minutes. Uncover; stir potatoes, and stir in remaining 1 tablespoon canola oil. Cook, covered, until potatoes are well browned, about 5 minutes.
- Step 3Uncover skillet; create 4 wells in potatoes using back of a spoon. Crack 1 egg into each well. Sprinkle entire skillet with salt and pepper. Sprinkle potatoes with cheese, being careful not to cover eggs with cheese. Cook over medium-high, covered, until cheese is melted and egg whites are set but yolks are still mostly runny, about 3 minutes. Remove from heat; let stand 2 minutes. Sprinkle skillet with scallions and cooked bacon; drizzle with hot sauce.