My crispy potatoes lend the perfect “bed” for sautéed peppers, bacon crumbles, eggs, and smoky gouda cheese. Bring to a simmer, cover, and simmer for 15 minutes. These potatoes were absolutely fabulous!!!!! With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. I’ve learned a few tricks over my shredded hash brown perfecting years, and if you want the CRISP of the crispiest hash browns ever with today’s breakfast skillet recipe, listen up: 2 Ways to the Crispiest Homemade Shredded Hash Browns. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Crack an egg into each indentation. You might say I’m a hash brown snob. Then, using the back of a spoon, make 4 shallow indentations into the hash. The fresh herbs and paprika just kicked it! Peel thicker skinned potatoes (i.e. Sunday morning is a special cooked breakfast day and I wanted something with potatoes and poached eggs. PLEASE SEE MY. Reduce heat to a simmer (medium-low heat), and cover pan. Serve as a side dish for company or family. Start with the potatoes. Make sure you check out part 1 where I take you around St. George, Utah, and show you where I ate a tasty breakfast that inspired this Meat and Potatoes Breakfast Skillet! Top with more paper towels and press down hard so the paper towels can absorb a lot of the moisture. Set them aside. Sophisticated enough for an event, but easy enough for a weeknight dinner. This was just ok for me. Mine were covered and you could barely taste the potato. Thanks for taking the time to leave a comment! Less moisture = more crisp. It takes amazing otherwise, just some goopy potatoes. I also thought there was too much herbs for the amount of potatoes. Once the bacon is slightly cool, you can chop it up. It's unnecessary to "lay the slices across the bottom of the skillet in a single layer " that takes forever and you'll probably need multiple skillets if you're cooking for a bunch of people. In this special FREE series, I reveal my most powerful SECRETS to great baking. It’s hard to think of something more delicious than creamy scalloped potatoes! Eating breakfast out is probably my favorite weekend “day off” activity. Super simple one pan breakfast prepared in a skillet. Required fields are marked *. In a large measuring cup or small bowl, combine broth, cream, salt, pepper, and nutmeg. I always peel them when I make shredded hash. Oh, so good! Per the written recipe above, into the leftover bacon grease goes the potatoes and chopped bell pepper over medium high heat. The breakfast skillet you see here (plus a few more test recipes) was brinner a few times last week. The first week of every November is all about Thanksgiving Pies. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Set the potatoes aside. It's possible, and I'm here to help. You’re almost done! Contains less than 0.5% of: Monosodium Glutamate, Vegetable Oil (canola and/or partially hydrogenated soybean oil), Potassium Chloride, Sugar, Natural Flavor, Paprika, Whey, Celery*, Onion*, Wheat Starch, Mono and Diglycerides, Soy Flour, Nonfat Milk, Lactic Acid, Yeast Extract, Enzyme Modified Cheddar Cheese (milk, cheese cultures, salt, enzymes), Calcium Lactate, Spice, Enzyme Modified Cream, Silicon Dioxide (anticaking agent), Color (yellow lakes 5 & 6, artificial color), Blue Cheese* (milk, salt, cheese cultures, enzymes), Enzyme Modified Blue Cheese (milk, cheese cultures, salt, enzymes), Soy Lecithin, Sodium Phosphate. Thank you loved this recipe! I will definitely be making this recipe again and again...and soon! You may be skeptical about making stovetop scalloped potatoes. If you have a mandolin, all the better. Technically, the cheddar cheese makes these scalloped potatoes “au gratin,” but we won’t quibble over the fine points. Stovetop scalloped potatoes are so good, you’ll love them with or without cheese. Bring to a boil. If you like the idea of cheddar cheese (who wouldn’t? Preferably made from scratch and not from shredded potatoes out of a bag from the freezer aisle. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. The beauty of this recipe is that you don’t have to turn on the oven. Turn the burner off, and let the scalloped potatoes rest, 5-10 minutes, to let the sauce settle down and thicken a bit. Then, turn the heat on low. ), now’s the time to add the cheese. :). I used both red and green peppers to add a little color to the dish, which is actually quite perfect for this time of year! Thin skinned varieties like red or yellow potatoes don’t require peeling, just a good scrub. Transfer the shredded potatoes to a plate lined with two layers of paper towels. Make your own scalloped potatoes with less than 10 ingredients: Wholesome, quick, easy and cheesy! If you have a thicker skinned potatoes like Russetts, you’ll want to peel them first. *Dried. This gluten free brunch dish starts with super crispy shredded hash browns, peppers, some bacon, and is finished off with eggs and melty cheese. You’ll be left with very crisp hockey pucks. Traditionally, scalloped potatoes are baked in the oven. Serve immediately. Maybe you love traditional cheesy potatoes, made with frozen potatoes. So glad you liked them! Very tasty, but there's no way to get 4 thinly sliced potatos in a single layer in one pan. red, yellow) unpeeled. We ended up frying in batches in a 12" cast iron skillet then returning all to the pan with a little oil, the seasonings (using 1t dried thyme and parsley, and 1/4t dried rosemary and oregano), and the garlic. In a large skillet that has a lid, heat butter over medium heat. Serve them with  air fryer breaded pork chops or classic meatloaf. Don’t cook until extremely crisp because the bacon will be cooked again in a few more steps. Why do I do this? Perfect for warm days, when you don’t want to heat up your kitchen. Yes ma’am! Absolutely! Sprinkle with parsley and more pepper (both optional). As I mentioned earlier, you can make these scalloped potatoes without cheese, for a more classic dish. Lightly toss for about 1 minute, until the garlic has softened. Stir in the chopped bacon and cook for 2 minutes. ♥. Let stand for 5-10 minutes before serving for sauce to thicken. Ok, now that you’ve read my obsessive spiel on crispy hash browns, let’s get to the breakfast skillet toppings. Really liked the flavor. Extremely crispy on the outside, pillowy soft in the center. Quite similar to how to prep my chickpeas for crunchy roasted chickpeas. Wish I would have cooked up some more! Remove from heat and make 4 indentations into the top of the hash using the back of a spoon. Remove from heat, reserve the grease, and set bacon on a plate lined with paper towels to absorb some grease. Great news! FABULOUS!!! Grab more paper towels if you need to and just keep squeezing. This recipe is fantastic! Also, thawed, diced hash brown potatoes speed up the cook time and the prep time, too. 2 pounds potatoes, thinly sliced (about 1/8-inch slices), 1/2 medium onion, thinly sliced into half-moons.