It sucks that you aren’t eating this breakfast hash right now.
It sucks that I’m not eating this breakfast hash right now, because I made it yesterday and it’s long gone.
This non-recipe recipe so dang versatile. It’s a super simple combo of hash browns, bacon and eggs — the holy breakfast trinity. I could see making/eating a version of it every weekend forever, especially now that I am the proud owner of this awesome thrift store black and yellow skillet. It’s like the bumblebee of cookware, and there’s a lot of brunching in its future.
So… this breakfast all started because I bought this skillet for $3 and felt that it needed to make its debut on the internet ASAP. And then I found some frozen hash browns at the grocery store that are just potatoes (no weird ingredients!). Double score.
Anyhow, the bumblebee skillet and I are now going to show you how Saturday brunch is done.
- 1 cup frozen hash browns
- 2-3 strips of bacon
- 1 cup fresh spinach
- salt and pepper to taste
- olive oil or ghee
- optional: sliced avocado, chopped cilantro, hot sauce
- Preheat the oven to 400.
- Add ghee or oil to the skillet, toss in the hash browns, add salt and pepper and put the skillet in the oven.
- At the same time, put the bacon on a lined cookie sheet and put it in the oven.
- Set a timer for 15 minutes to check on both.
- The bacon should be ready after about 15-18 minutes. (It can be a little under-done since it's going back in the oven for a couple more minutes.) Drain the bacon and break into pieces.
- The hash browns are done when they are golden brown and crispy and awesome. When they get to that point, stir them and then make two little nests in the hash browns, line the nests with fresh spinach and crack one egg in each. Then top with bacon.
- Put the skillet back in the oven for about 6-8 minutes. The whites should be just set and the yolk should (hopefully) still be runny.
- Top with sliced avocado, cilantro and hot sauce. EAT.
- You can (and should) easily double this recipe to serve two people. The potatoes will take a little longer to brown, but no biggie.
- There are so many other flavors to incorporate in the same sort of dish, so get creative!