“Official Contest Entry: Simply Potatoes 5Fix. Sunday starts with a one-skillet breakfast. Easy to prepare and sure to please.”

Ingredients Nutrition

  • 1 (20 ounce) bag Simply Potatoes Southwest Style Hash Browns
  • 4 large eggs
  • 8 slices bacon
  • 14 cup thinly sliced green onion (both green and white parts)
  • 12 cup shredded cheddar cheese or 12 cup monterey jack cheese


  1. Using a 12 inch caste iron skillet, or other skillet that goes from stovetop to oven, cook bacon over medium heat until crispy. Remove bacon to plate lined with paper towels to drain. Carefully swirl the skillet to coat the inside walls of skillet with bacon grease. Pour out bacon grease leaving a enough to coat the bottom of the pan.
  2. Still over medium heat, add the Simply Potatoes and spread evenly over the bottom of the skillet. Using the back of a soup ladle, create four wells. Let the Simply Potatoes brown over medium heat for about 5 minutes while your oven preheats to 350 degrees.
  3. Crumble the bacon and reserve.
  4. Place the skillet in the oven for about 15 minutes to cook and brown the hash browns.
  5. Remove the skillet from the oven and let cool for about 5 minutes.
  6. Carefully break one egg in each of the 4 wells in the the hash browns. Place the skillet back in the oven for 10 minutes.
  7. Open the oven, pull out the rack holding the skillet and carefully sprinkle the cheese over the eggs and potatoes. Sprinkle the bacon bits and green onions over the cheese. Push the oven rack and skillet back into the oven, close the door and continue baking for two more minutes. You can cook a minute or two longer if you like your eggs cooked more on the hard side.
  8. Remove the skillet from the oven and let rest for a few minutes. Using a metal spatula, divide the hash browns into 4 sections - each with an egg in the middle. Be sure to scrape the bottom of the skillet as you remove each portion to get the crispy crust. Enjoy!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a