Bacon and Potato Breakfast Skillet Hash

Name: Bacon and Potato Breakfast Skillet Hash
Prep time: 10 min
Cook time: 25 min
Yield: 6
Cuisine: Deep South,
Ingredients: 6 slices thick-cut bacon; 4 1/2 cups (1/2 of 30-ounce package) frozen shredded hash browns partially thawed; 1/2 cup chopped onion; 1/2 cup chopped red bell pepper; 1 tsp McCormick® Thyme Leaves; 1/2 tsp McCormick® Black Pepper, Ground; 1/2 tsp McCormick® Garlic Salt; 6 eggs; 1/2 cup shredded Cheddar cheese; 1 tbsp chopped fresh parsley

Simply crack eggs into this one-skillet nest of crispy hash to start your day with a perfect breakfast.

10m

PREP TIME

25m

COOK TIME

339

CALORIES

10

INGREDIENTS

Servings: 6

Ingredients

6 slices thick-cut bacon
4 1/2 cups (1/2 of 30-ounce package) frozen shredded hash browns, partially thawed
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon McCormick® Whole Thyme Leaves
1/2 teaspoon McCormick® Pure Ground Black Pepper
1/2 teaspoon McCormick® Garlic Salt
6 eggs
1/2 cup shredded Cheddar cheese
1 tablespoon chopped fresh parsley

KEY PRODUCTS

INSTRUCTIONS

1 Cook bacon in large nonstick skillet on medium heat until crisp. Remove bacon. Crumble and set aside.
2 Remove all but 1/4 cup drippings from skillet. Add hash browns, bacon, onion, bell pepper, thyme, pepper and garlic salt; cook and stir on medium heat 12 to 15 minutes or until hash browns are golden brown.
3 Make 6 indentations with back of wooden spoon in hash browns. Break an egg into each indentation. Sprinkle with cheese. Cover. Cook 3 to 5 minutes or just until eggs are set. Sprinkle with parsley. Season with salt and pepper to taste.