My husband thought this could use a little more cheddar cheese, and my son and I enjoyed ours served with a fried egg and some ketchup accompanying. I thought it was really tasty, and loved that this was almost completely cooked in one skillet in the oven (plus I just happen to love about any excuse to cook in my cast iron skillet)!
Hash Brown Breakfast Skillet adapted from Never Enough Thyme
1 1/2 TBS butter, divided
4 cups shredded potatoes for hash browns
2 egg whites
1/2 medium onion, finely diced
1 small bell pepper, finely diced
8 oz sausage, ground
1 cup cheddar cheese, shredded
- Preheat the oven to 475 degrees.
- Using 1/2 TBS butter, prepare a large cast-iron skillet by smearing butter generously all around the base and up the sides.
- In a large microwave safe bowl, melt 1 TBS of butter. Remove from microwave and add the hash browns and egg whites. Season with salt and black pepper to taste.
- Using a fork, mix gently but thoroughly until evenly combined.
- Use a spatula to spoon the mixture into the prepared skillet, pressing firmly into the bottom and all the way up the sides. Bake in preheated oven for 15 minutes.
- While the hash browns are cooking, prepare the filling.
- In a large non-stick skillet add the onion, bell pepper and sausage. Cook over medium to medium-high heat, stirring occasionally, until the onion has softened and sausage is cooked through. If there is excess grease, drain it off.
- Remove the skillet with the hash browns from the oven and spread the onion, pepper, sausage mixture into the pan over the hash browns. Top evenly with the cheddar cheese.
- Bake for 8-9 more minutes or until cheese is completely melted and lightly browned.
- Cut into large wedges and serve.