This cheesy hash brown skillet with bacon, sausage, and egg is a scrumptious, easy breakfast. Garnish with 2 thinly sliced green onions, if desired.
Ingredients
- slices bacon: 6 piece (cut into 1-inch pieces)
- link smoked pineapple-bacon chicken sausage, cut into slices: 1 piece
- canola oil: 1 Tbsp
- butter: 1 tsp
- ½ cups frozen hash brown potatoes: 2 piece (thawed)
- onion: 0.5 piece (chopped)
- garlic powder: 0.75 tsp (divided)
- onion powder: 0.5 tsp
- salt: 0.25 tsp (to taste)
- ground black pepper: 0.25 tsp (to taste)
- cheddar cheese: 1 cup (shredded)
- eggs: 6 piece
- milk: 1 Tbsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Place bacon in a 10-inch skillet and cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard 1/2 of the bacon fat using a spoon.
-
Cook sausage in remaining bacon fat in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with bacon.
-
Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Stir in 1/2 teaspoon garlic powder, onion powder, salt, and black pepper. Spread hash brown mixture evenly in the skillet; cook, undisturbed, until browned, about 5 minutes. Turn hash browns over and sprinkle with Cheddar cheese.
-
Whisk together eggs, milk, and remaining 1/4 teaspoon garlic powder in a medium bowl; season with salt and pepper. Pour egg mixture over cheese-covered hash browns in the skillet. Sprinkle the top with bacon and sausage pieces.
-
Bake in the preheated oven until the top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.
