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Bacon and Cheese Hashbrown Breakfast Pie

(2 reviews)
Bacon and Cheese Hashbrown Breakfast Pie
  • Prep Time 15 min
  • Total Time 35 min
  • Servings 6
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Bacon and Cheese Hashbrown Breakfast Pie

Everything you love to eat for breakfast – eggs, cheese, bacon and hashbrowns – all served up in one loaded savory pie.

Ingredients

1/2
cup plus 3 tablespoons olive oil, divided
1/2
green bell pepper, diced
1/2
red bell pepper, diced
1/2
yellow onion, diced
1
teaspoon Italian seasoning
Pinch red pepper flakes
Salt and pepper, to taste
4
eggs, beaten with 1 tablespoon water
12
cups frozen shredded hash browns (about 2 1/4 lbs)
1/4
cup cooked and crumbled bacon (about 4 slices)
1/2
cup shredded Colby Jack cheese
Chopped scallions, sour cream and salsa for garnish as desired

Directions

  • 1 In a large cast-iron skillet over medium-high heat, heat 2 tablespoons oil. Add diced bell peppers and onion. Cook 5 minutes, stirring often, until vegetables are softened. Add Italian seasoning, red pepper flakes and salt and pepper to taste. Cook 1 minute. Transfer mixture to a bowl.
  • 2 In a separate large skillet over medium heat, heat 1 tablespoon oil. Add eggs and cook to a soft scramble. Transfer eggs to a plate.
  • 3 Return both skillets to stovetop over medium-high heat. Divide remaining 1/2 cup oil between skillets, then divide frozen hash browns between skillets, spreading to edges in a thin layer. Cook hash browns about 10 minutes, until deep golden-brown and crisp on bottom.
  • 4 Top hash browns in cast-iron skillet with pepper-onion mixture, then scrambled eggs, crumbled bacon and shredded cheese. Carefully top with hash browns from other skillet, crisp-side up. Tuck in sides to form a uniform disc.
  • 5 Place pie in skillet under broiler 5 to 7 minutes until top is an even deep brown, if needed. Let pie sit 5 minutes before slicing.
  • 6 Top with chopped scallions, sour cream, salsa, etc. if desired.
See Step By Step

Step By Step  

Everything that is delicious in one skillet. Come to the table... breakfast is served!

As prepared by Girl Versus Dough,

Mix 'er up and cook it all in one cast iron skillet.

I don’t know about you, but for me, when it comes to breakfast I’m always torn between sweet and savory. Do I go for the pancakes doused in syrup, with extra chocolate chips? Or do I devour the hash browns with eggs and a side of a million pieces of bacon? It’s always a tough call, and I often alternate between the two when I go big with breakfast.

When it’s time for the savory stuff, this hashbrown pie is perfection. It’s everything I love about the savory breakfast in one bite: Two layers of crispy shredded potatoes with scrambled eggs, crumbled bacon, melty cheese and sautéed peppers and onions stuffed in the center. These are the kind of breakfasts I get excited about the night before (#foodnerdalert, I know).

 

Bacon and Cheese Hashbrown Breakfast Pie

To make this magic, you’ll need the following fixins: Diced peppers and onion, spices, some cooked crumbled bacon, CHEESE (always), eggs and frozen shredded hash browns.

 

Bacon and Cheese Hashbrown Breakfast Pie

Saute the peppers and onion in a large skillet until softened, then stir in the spices. Transfer the mixture to a bowl to save for later.

Meanwhile, cook the eggs to a soft scramble (you’ll want to undercook them slightly so they don’t overcook once added to the pie). Transfer those to a plate or bowl, too.

Heat two large skillets (one oven-safe, like a cast-iron skillet) over medium-high heat. Add a good glug of oil to each, then divide the frozen hash browns between the two skillets. Spread those taters all the way to the edges for maximum crispiness.

 

Bacon and Cheese Hashbrown Breakfast Pie

Once the potatoes are golden brown and crisp on the bottom, top the potatoes that are in the oven-safe skillet with the pepper/onion mixture, the eggs, the bacon and the cheese.

Carefully transfer the second layer of potatoes to go on top, crisp-side up. Use a spatula to tuck in the edges so the whole thing is formed into a nice, even disc – a “pie,” if you will.

 

Bacon and Cheese Hashbrown Breakfast Pie

For even browning and crispiness (and to make sure all the cheese is melted inside), I like to place my pie under the broiler for a few minutes. It’s just one extra step to take this pie from “wow!” to “WOWZAGETINMYBELLY.”

 

Bacon and Cheese Hashbrown Breakfast Pie

Finally, slice and serve! It’s extra-tasty with some toppings, too, like sour cream, salsa, chopped scallions, more crumbled bacon, etc. etc.

 

Bacon and Cheese Hashbrown Breakfast Pie

I mean really, pancakes don’t stand a chance against this yumminess.

See Recipe
Tips  

You can use fresh shredded potatoes in place of frozen hash browns; just be sure to squeeze as much moisture from them as you can before cooking them.

Nutrition Information 
No nutrition information available for this recipe
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