Bacon and Cheese Hashbrown Breakfast Pie
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cup plus 3 tablespoons olive oil, divided
green bell pepper, diced
red bell pepper, diced
teaspoon Italian seasoning
Salt and pepper, to taste
eggs, beaten with 1 tablespoon water
cups frozen shredded hash browns (about 2 1/4 lbs)
cup cooked and crumbled bacon (about 4 slices)
cup shredded Colby Jack cheese
Chopped scallions, sour cream and salsa for garnish as desired
Begin by gathering your ingredients.
In a large cast-iron skillet over medium-high heat, heat 2 tablespoons oil. Add diced bell peppers and onion. Cook 5 minutes, stirring often, until vegetables are softened. Add Italian seasoning, red pepper flakes and salt and pepper to taste. Cook 1 minute. Transfer mixture to a bowl.
In a separate large skillet over medium heat, heat 1 tablespoon oil. Add eggs and cook to a soft scramble. Transfer eggs to a plate.
Return both skillets to stovetop over medium-high heat. Divide remaining 1/2 cup oil between skillets, then divide frozen hash browns between skillets, spreading to edges in a thin layer. Cook hash browns about 10 minutes, until deep golden-brown and crisp on bottom.
Top hash browns in cast-iron skillet with pepper-onion mixture, then scrambled eggs, crumbled bacon and shredded cheese.
Carefully top with hash browns from other skillet, crisp-side up. Tuck in sides to form a uniform disc.
Place pie in skillet under broiler 5 to 7 minutes until top is an even deep brown, if needed. Let pie sit 5 minutes before slicing.
Top with chopped scallions, sour cream, salsa, etc. if desired.
- You can use fresh shredded potatoes in place of frozen hash browns; just be sure to squeeze as much moisture from them as you can before cooking them.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Everything that is delicious in one skillet. Come to the table... breakfast is served!Mix 'er up and cook it all in one cast iron skillet.I don’t know about you, but for me, when it comes to breakfast I’m always torn between sweet and savory. Do I go for the pancakes doused in syrup, with extra chocolate chips? Or do I devour the hash browns with eggs and a side of a million pieces of bacon? It’s always a tough call, and I often alternate between the two when I go big with breakfast.When it’s time for the savory stuff, this hashbrown pie is perfection. It’s everything I love about the savory breakfast in one bite: Two layers of crispy shredded potatoes with scrambled eggs, crumbled bacon, melty cheese and sautéed peppers and onions stuffed in the center. These are the kind of breakfasts I get excited about the night before (#foodnerdalert, I know).