This hash brown breakfast skillet is the perfect menu addition for any daypart. Honest Earth® Hash Brown Shredded Potatoes meet sunny side-up eggs and crispy bacon, sautéed veggies, and herbs. The creaminess of the yolk, crunch of the bacon, and the fresh flavor of the onions and bell peppers come together for a hearty and well-balanced dish. This simple-yet-elevated skillet is a dish that your guests will be craving all day!
1 carton (20 ounces) Honest Earth® Hash Brown Shredded Potatoes (prepared according to 10-minute refresh instructions)
2 quarts hot water (water should be between 180°F to 190°F)
26 each whole eggs
2 pounds yellow onion (diced)
1 pound red bell pepper (diced)
1 pound green bell pepper (diced)
26 slices thick cut bacon (cooked and held for assembly)
2 pounds shredded cheddar cheese
1 ounce salt and pepper blend
7 ounces chopped parsley (for garnish)
Open the carton of Honest Earth® Hash Brown Shredded Potatoes, add the hot water to the fill line of the carton, and close. Or if rehydrating the potatoes in a bowl, add the 2 quarts of water, cover, and allow the potatoes to rehydrate for 10 minutes.
Prepare two eggs per serving, according to customer's request (basted or sunny side up is preferred).
Mix the diced yellow onion, red bell pepper, and green bell pepper. Sautee and set aside.
For each bowl, place a 6-ounce portion of the potatoes on a hot griddle (at 375°F, maximum of 400°F), and cook for 3 minutes or to desired color and crispness. Place in a bowl.
Top the potatoes with two strips of thick cut bacon, cheddar cheese, and vegetable mixture (peppers and onion), then set prepared eggs on top. Finish with a sprinkling of salt and pepper.