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Hash Brown Egg Skillet

This hash brown egg skillet is a great gluten free breakfast or brunch recipe for the weekend. It's easily customizable with your favorite toppings!
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 547kcal
Author: Megan


  • 4 strips thick cut bacon (diced)
  • 1/2 cup onions (diced)
  • 4 cups shredded hash browns (Ore-Ida is gluten free)
  • 1/2 cup shredded cheddar cheese
  • 4 eggs
  • 1 avocado (diced, for topping)
  • 1/2 cup salsa (for topping)
  • 1/4 cup plain greek yogurt (for topping)


  • In a skillet, over medium heat, cook diced bacon until slightly crispy. Remove bacon with a slotted spoon and transfer to a plate. Leave the bacon grease in the pan.
  • Add onions, and cook until soft and transparent, about 5 minutes.
  • Add in the hash browns and mix until the onions are combined.
  • Cook for 8-10 minutes, until the hash browns are lightly browned. Flip hash browns. If you are unable to flip all of the hash browns at one time, you can split into sections and then flip each section.
  • Sprinkle half of the bacon bits over the hash browns. Crack four eggs onto the hash browns and season with salt and pepper.
  • Place a lid over the pan, and cook over medium heat for 3-5 minutes or until the eggs are set to your liking.
  • Sprinkle the rest of the bacon over the eggs and add the cheddar cheese.
  • Let the cheese melt.
  • Top with a tablespoon of salsa on each plate. Add 2-3 slices of avocado and a dollop of greek yogurt. Serve immediately.


Calories: 547kcal | Carbohydrates: 46g | Protein: 20g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 202mg | Sodium: 672mg | Potassium: 1127mg | Fiber: 7g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 24.3mg | Calcium: 182mg | Iron: 3.5mg
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