Easy Paleo Breakfast Hash

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.

Easy Paleo Breakfast Hash

paleo, whole30, gluten-free recipe | serves 1

INGREDIENTS

1 cup frozen hash browns
2-3 strips of bacon
1 cup fresh spinach, torn into pieces
salt and pepper to taste
olive oil or ghee
optional garnishes: sliced avocado, chopped cilantro, hot sauce, Cilantro-Lime Crema

INSTRUCTIONS

Preheat the oven to 400 F.
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 later.) Drain the bacon and crumble 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, hot sauce and maybe some Cilantro-Lime Crema. EAT.

NOTES

This recipe is written for a single serving, but you can (and should) double it recipe to serve two people or more. The only thing is that I'd recommend you make each serving in its own skillet or move the whole party to a larger casserole dish. The important thing is that the hash browns remain in a single layer or they will not brown nicely.
There are so many other breakfasty flavors to incorporate in the same sort of dish, so get creative!
If you like breakfast skillets like this, these Chilaquiles are tasty too.