Breakfast Hash Brown And Egg Skillet
Crispy, golden hash browns, runny eggs, and smoked paprika is all I want to hear or smell Saturday morning.
This is the hearty, filling breakfast fuel I need for a day that’s packed with activities, errands, or some strong hustle game.
The smoked paprika (my favorite is from Trader Jo’s) and garlic salt take this breakfast skilled from basic to extraordinary in a pinch!
If you’re feeling on the dangerous side, add Cholula and cheese.
Aside from the recipe, last weekend, the hubs and I ate at and explored the streets of downtown Danville. This charming town (located in San Ramon Valley) is lined up with historic buildings and has some of the best food out there!
Danville Brewery offers specialty burgers. Coffee Shop carries top-notch lattes and Americanos. The Peasant and the Pear, Incontro, Harvest, and Bridges are only a handful of some of their spectacular restaurants.
The Blackhawk Plaza is not part of downtown but is another must-see plaza. This is an upscale shopping complex in Danville with many shops, restaurants, and a duck pond where your little ones can purchase food and feed them. It’s a beautiful area to stroll and relax.
When I take time to pull away and get out of town for the day, it brings refreshment and inspiration. This recipe is a bi-product of that (above) adventure.
To many more inspirational Saturdays to come!
Breakfast Hash Brown And Egg Skillet
Ingredients
- 4 tbsp butter, unsalted
- 3 cups frozen hash browns
- 12 mini sweet peppers, sliced
- 4 eggs
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- 1 avocado, sliced
- chopped parsley
Instructions
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In a large skillet, melt butter over medium heat. Add hash browns and spread out into an even layer. Cover with lid and cook for 5 minutes.
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Add half of the peppers to the skillet and flip the hash browns. Add remaining peppers. Cover and cook for 4 minutes.
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Remove lid. Using a spatula, move hash browns to create four circles for the eggs. Add the eggs into those circles. Season evenly with salt, pepper, garlic powder, and smoked paprika. Cook until the egg whites are cooked through or to your preference.
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Serve with sliced avocado. Garnish with parsley or green onions. Serve immediately.
