Ingredients
- Shredded Hash Browns (frozen or fresh): 16 ounces
- Large Eggs: 6
- Sharp Cheddar Cheese (shredded): 1 cup
- Cooked Turkey Bacon (crumbled): 1/2 cup
- Unsalted Butter (or cooking oil): 3 tablespoons, divided
- Milk or Cream: 2 tablespoons
- Salt and Black Pepper: To taste
Instructions
- Step 1: Cook the Hash Browns. Heat 2 tablespoons of butter or oil in a large non-stick skillet over medium-high heat. Add the hash browns, spreading them into an even layer. Cook undisturbed for 5-7 minutes until golden brown and crispy on the bottom, then flip and cook the other side for an additional 5-7 minutes until cooked through. Remove the hash browns and set them aside, keeping them warm.
- Step 2: Prepare and Scramble the Eggs. In a medium bowl, whisk the 6 large eggs with the 2 tablespoons of milk, salt, and pepper until light and frothy. Return the skillet to medium heat and melt the remaining 1 tablespoon of butter.
- Step 3: Cook the Scrambled Eggs. Pour the egg mixture into the heated skillet. As the edges begin to set, gently push the cooked portions toward the center, allowing the uncooked egg to flow underneath. Continue this process until the eggs are lightly set but still slightly moist (do not overcook).
- Step 4: Load and Layer the Dish. Return the cooked hash browns to the skillet or transfer them to an oven-safe serving dish. Spoon the scrambled eggs evenly over the hash brown base. Sprinkle the crumbled beef bacon and the shredded cheddar cheese across the top of the eggs.
- Step 5: Melt the Cheese and Serve. Place the dish under a broiler for 1-2 minutes, watching carefully, until the cheese is fully melted and bubbly. Alternatively, cover the skillet with a lid for 3-5 minutes until the cheese is melted. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days, accepting that the hash browns will lose their original crunch when chilled.
- For the best texture when reheating, use the oven or air fryer at 300°F (150°C) for small portions, which helps re-crisp the potatoes without drying out the scrambled eggs.
- Brighten the richness of this hearty dish by serving it topped with a dollop of sour cream, a sprinkle of fresh chives, or a dash of your favorite hot sauce.
- For maximum crispness, ensure your hash browns are fully thawed and patted completely dry with paper towels before adding them to the hot skillet, as excess moisture prevents proper browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American