Hearty Breakfast Skillet

Want a hearty, savory breakfast that doubles as a tasty simple dinner? Try this Breakfast Skillet! Sure, it’s designed for mornings…but why not eat it for brinner? We often go the breakfast for dinner route over here, and this one is a solid part of our repertoire. Cheesy hash browns topped with runny egg yolks and salsa? Yes please! Even better, the spices in the potatoes mimic breakfast sausage (hello, fennel!) so the entire vibe is extremely hearty and satisfying. Here’s how to make it for yourself!

What’s in a good breakfast skillet recipe?

The breakfast skillet is a pretty loose concept: it could include just about anything! This one we customized to taste hearty and savory like you’d expect from a restaurant, but make it easy enough to make at home. Many breakfast skillet recipes include breakfast sausage, but since we eat mostly vegetarian around here we went the meatless route. Here’s what’s in this tasty skillet:

Hash browns: These form the base; we like using frozen (see below)Eggs: Cook them until just set and the yolks are runnyCheese: Cheddar or feel free to customize: smoked mozzarella or gouda would be fantasticSpices: Chili powder, garlic, cumin, and fennel seedsGreen onion: For a little savory zip and greenSalsa: It’s not required, but it makes a great garnish

Use frozen hash browns for a quick and easy recipe

When we make a breakfast skillet, we’re usually in need of speed. So the primary path for this breakfast skillet is frozen hash browns! There’s nothing processed about frozen hash browns: they’re simply potatoes! However, some purchased hash browns can include extra flours or fillers. Check the package ingredients to make sure!

Alternate method: use potatoes!

Want to use potatoes instead? We’ve got you! You can use our method for Homemade Hash Browns instead: and it only adds a few extra minutes! Start with 2 medium russet potatoes (1 pound). Then you’ll need to soak the potatoes for just 2 minutes; here’s what to do:

Grate the potatoes: Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes. Soak the potatoes for 2 minutes: Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again. Stir the potatoes to release starches soak them for 2 minutes. Dry the potatoes: Drain the grated potatoes and squeeze out any excess water. Transfer them to a clean, dry towel. Wring the potatoes in the towel to remove as much liquid as possible. Then cook starting at Step 1 of the recipe below!

Make it a cast iron breakfast skillet!

What type of pan to cook this breakfast skillet? Well, you can use any pan you like: but here are a few tips:

Cast iron breakfast skillet: If you have it, use a very large cast iron skillet is best! It heats well and it looks simply stunning. We used a 12-inch cast iron skillet, but you can make it work in a 10-inch as well. Any large, oven-proof skillet: Otherwise, any large, heavy skillet will do! Try for 10 to 12 inches, so the hash browns have enough space to brown. Cooking in a small skillet steams the potatoes and they won’t get as

What else to serve with it

This vegetarian breakfast skillet is so hearty, you don’t need to serve much else alongside. But if you’re cooking up a fancy brunch or breakfast for dinner (brinner!), here are some great options:

Muffins: Add these stunning Strawberry Cream Cheese Muffins or Banana Oatmeal MuffinsSalad: For brinner, add Celery Salad with Apples as a crisp counterpointQuick bread: Try Easy Banana Nut Bread or Spiced Applesauce Bread. Biscuits: Add a few Flaky Homemade Biscuits.