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Bacon and Cheese Hashbrown Breakfast Pie

Bacon and Cheese Hashbrown Breakfast Pie
  • Prep 15 min
  • Total 35 min
  • Servings 6
Everything you love to eat for breakfast – eggs, cheese, bacon and hashbrowns – all served up in one loaded savory pie.
By Girl Versus Dough
Updated May 11, 2017

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

Steps

  • 1
    Begin by gathering your ingredients.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Top hash browns in cast-iron skillet with pepper-onion mixture, then scrambled eggs, crumbled bacon and shredded cheese.
  • 6
    Carefully top with hash browns from other skillet, crisp-side up. Tuck in sides to form a uniform disc.
  • 7
    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.
  • 8
    Top with chopped scallions, sour cream, salsa, etc. if desired.

Expert 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

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
290
Total Fat
32g
50%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
135mg
45%
Sodium
630mg
26%
Potassium
120mg
3%
Total Carbohydrate
3g
1%
Dietary Fiber
8g
34%
Sugars
1g
Protein
12g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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