ONE-SKILLET MEALS HAVE BECOME VERY POPULAR, AND THERE IS NO WONDERING WHY. MY BREAKFAST SKILLET RECIPE WITH BERRIES IS ONE TO TRY.
Breakfast Skillet Recipe with Berries:
I was going through my freezer the other day and discovered a package of frozen diced hash browns. So I decided it was time to come up with a recipe to incorporate these. I also noticed that I had some berries that were not getting any younger. Was this a creation in the making? Maybe!
It seems that one-skillet and one-pot recipes are all the rage. They are everywhere–even one-bowl recipes. Well, it was time to get on board and try my hand at something. After all, who wants to have a bunch of cooking equipment to clean? Not me. I must say, I actually enjoyed the cooking process. There is just one skillet to tend to; rather than having several things going at one time.
In this recipe, I prefer to fry my hash browns in butter instead of oil. This gives it extra richness. However, butter has a low burn temperature, so you will want to watch the temperature carefully. Do not cook them higher than a medium heat.
Since you do not turn over the eggs and there is no grease to flip on top of the eggs, you will want to cover the skillet with a lid to help set the eggs on top. In addition, the hot cheese also helps to set the eggs.
This is a great use for leftover ham which I had after Easter.
If you want an easy breakfast recipe that is sure to impress, try this Breakfast Skillet Recipe with Berries. You’ll be glad you did. For another breakfast dish you can make the night before, try my Sausage and Gravy Breakfast Burritos. The Wholesome Dish has a recipe for One Pot Chicken Lo Mein that is really good.
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This one-skillet breakfast recipe will have you wondering why you have not been cooking like this all along.
- 16 ounces diced hash browns
- 3 tablespoons butter
- 1 small onion, diced
- 1/3 cup bell pepper, chopped
- 1 cup ham, diced
- 6 eggs
- 1 cup shredded colby jack cheese
- 2 green onions, sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- salt, pepper, hot sauce (to taste)
Melt the butter in a large skillet over medium heat. Saute the onion and bell pepper until starting to brown. Add the hash browns to the skillet in a single layer and fry until lightly brown on that side (about 10 minutes). Salt and pepper to taste. Flip over and fry for another 5 minutes on the other side.
Add the ham on top of the hash browns. Make 6 indentions in the hash browns--1 in the middle and 5 around. Carefully crack the eggs and put 1 in each of the indentions. Add salt, pepper and hot sauce to taste. Sprinkle cheese over the entire top and cover with a lid and cook for about 5 minutes.
Uncover and sprinkle with the green onions, blueberries and raspberries. Serve in wedges.