Skillet Breakfast Hash Recipe By Tasty

ONE-PAN SWEET POTATO BREAKFAST HASH RECIPE BY TASTY

Steps:

• Dice the sweet potato
• Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potato, cover, and cook, stirring occasionally, for about 10 minutes, or until it begins to soften.
• While the sweet potato cooks, dice the red onion and mince the garlic. Add to the skillet.
• Dice and seed the bell peppers and add to the skillet.
• Dice the jalapeño, if using, and add.
• Chop the green onion and rosemary, if using fresh, and add to skillet. Cover and cook for about 5 minutes, or until the sweet potato is tender.
• Create 4 wells in the vegetable mixture, not too close to the edges of the skillet, but far enough apart that they aren't touching. Crack 1 egg into each well. Cover and cook for 3-5 minutes more, or the eggs are cooked to your liking.
• Breakfast is served!
• Enjoy!

SKILLET BREAKFAST HASH RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C).
• In a medium bowl, season hash browns with salt, pepper, and paprika. Toss until fully incorporated.
• In a medium skillet, cook six slices of bacon until crispy. Set bacon aside and remove excess fat from the pan.
• Heat oil in skillet, then spread hash browns so they take the shape of the pan and form a nest.
• Cook hash browns for roughly 7 minutes on medium so that the bottom forms a crispy crust.
• In a medium bowl, whisk eggs, milk, chopped bacon, and cheddar cheese.
• Pour egg mixture over hash browns and spread evenly.
• Bake for 20 minutes, or until the surface is golden brown and eggs are cooked through.
• Sprinkle fresh chives, slice, and serve while hot. (This dish is delicious with ketchup or hot sauce, but that's optional.)
• Enjoy!

SUNRISE SKILLET HASH

Steps:

• Place potatoes in a large glass bowl; cover and microwave on HIGH for 4 minutes.
• Meanwhile, cook bacon in a large deep skillet over medium heat until crisp. Remove bacon to drain on paper toweling; drain all but 3 tablespoons fat from the skillet.
• Add bell pepper, onion, and garlic to skillet. Cook and stir over medium-high heat until tender. Stir in par-cooked potatoes, ham, and cooked bacon. Season with salt and pepper; cook and stir 4 minutes longer.
• Add spinach to skillet; cover and cook until wilted. Continue cooking until hash is browned on bottom.
• Make 4 wells in center of the hash; crack an egg into each well. Reduce heat to medium and cook about 5 minutes or until eggs are set. Sprinkle with dill and more freshly ground pepper, if desired.

SKILLET TURKEY BREAKFAST HASH

Steps:

• Remove sausage meat from casings. Cook over medium heat until browned and cooked through, breaking up into chunks. Set aside. (You can also cut sausage into 1-inch slices).
• In a non-stick skillet, heat oil. Cook potatoes until fork tender and cooked through, 12-15 minutes (cook time will depend on size). Remove from pan, season with salt and pepper. Set aside.
• Add onions and peppers. Sauté until lightly browned and cooked through, 4-6 minutes. Lightly season with salt and pepper while cooking. In the last 2 minutes, add zucchini and continue to cook with peppers and onions until slightly softened.
• To assemble hash; combine turkey sausage, potatoes, onions, peppers and zucchini.

HASH BROWNS RECIPE

Steps:

• Wash and peel potatoes, then shredd on the large hole side of the grater.
• Place them in a colander and rinse under cold tap water.
• Drain and squeeze out as much moisture as possible using a kitchen towel or paper towels. Season potatoes with salt and pepper.
• Heat up half of the oil in a large skillet.
• Place half of the shredded potatoes in the skillet and spread thin.
• Cook undisturbed for 3 to 4 minutes over medium heat.
• Check if the bottom is golden brown and flip. Cook another 3 to 4 minutes.
• Remove from pan and repeat with remaining potatoes.
• Serve garnished with chopped chives or parsley and more salt and pepper.