Bacon and Potato Breakfast Skillet Hash

McCormick
Bacon and Potato Breakfast Skillet Hash
17
10
840
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Ingredients

  • 6 slices bacon (thick-cut)
  • 4 1/2 cups hash brown (1/2 of 30-ounce package frozen shredded, partially thawed)
  • 1/2 cup chopped onion
  • 1/2 cup red bell pepper (chopped)
  • 1 teaspoon thyme leaves (McCormick®)
  • 1/2 teaspoon McCormick Black Pepper (Ground)
  • 1/2 teaspoon garlic salt (McCormick®)
  • 6 eggs
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon fresh parsley (chopped)

Directions

  1. 1Cook bacon in large nonstick skillet on medium heat until crisp. Remove bacon. Crumble and set aside.
  2. 2Remove 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. 3Make 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.
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NutritionView more

840Calories
Sodium48%DV1150mg
Fat83%DV54g
Protein47%DV24g
Carbs22%DV66g
Fiber24%DV6g

PER SERVING *

Calories840Calories from Fat490
% DAILY VALUE*
Total Fat54g83%
Saturated Fat15g75%
Trans Fat
Cholesterol360mg120%
Sodium1150mg48%
Potassium1290mg37%
Protein24g47%
Calories from Fat490
% DAILY VALUE*
Total Carbohydrate66g22%
Dietary Fiber6g24%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.