Easy Hashbrown Skillet

Easiest hash brown skillet with hash browns, cheese, and eggs all in one pan! We garnish it with green onions, sour cream, and salsa.  

Mornings could not be easier with this one pan breakfast skillet. I love to use refrigerated seasoned hash browns to start, cook them halfway through then crack in the eggs. Next goes the cheese, cracked fresh pepper, salt, and our toppings. The best way to eat it is with sourdough toast.  

More on the hash browns- 

Of course, homemade is best but one of my favorite cheats is refrigerated. There is a brand called Simply Potatoes and you can find them in most grocery stores. They are Southwest style, pre seasoned and full of flavor.  

Look how delicious this is! 

 Okay let’s get started!  

Ingredients: 

Makes 3 servings- can easily be doubled  

• Half 20 oz bag of Southwest style refrigerated hash browns 
• ½ cup cheddar cheese, shredded 
• 3 eggs  
• Salt and pepper  
• Olive oil  
• Sour cream  
• Salsa  
• 1 green onion, sliced  
• Sourdough toast  

Directions: 

1. Heat 1-2 tablespoons olive oil in a cast iron skillet.  
2. Add half of the bag of hash browns. Push down in the skillet and cook until golden on one side.
3. Flip over and smash back down. Sprinkle the cheese.  
4. Make 3 pockets in the hash browns. Crack the eggs in the pockets.  
5. Season with salt and pepper.  
6. Cook until the eggs are over medium- done.
7. Now garnish with sour cream, salsa, and green onions.  
8. Serve with sourdough toast.  
9. ENJOY!