This breakfast skillet is a delicious and satisfying way to start your day. Crispy hash browns, mixed with sautéed veggies, and topped with perfectly poached eggs, make for a hearty and healthy breakfast that will keep you full until lunchtime.
In a large non-stick skillet, heat the olive oil over medium-high heat.
Add the grated potatoes to the skillet, pressing them down to form an even layer. Cook for 5-7 minutes or until crispy and golden brown.
Using a spatula, flip the potatoes over and add the chopped onion, red bell pepper, and minced garlic to the skillet. Cook for another 5-7 minutes or until the veggies are tender and slightly caramelized.
Using a spoon, create four small wells in the hash brown and vegetable mixture. Crack an egg into each well.
Cover the skillet with a lid and cook for 3-5 minutes or until the eggs are cooked to your liking.
Remove the skillet from the heat and sprinkle with fresh herbs, salt, and pepper to taste.
Serve the crispy hash brown and veggie breakfast skillet hot and enjoy!
Start your day off right with this crispy hash brown and veggie breakfast skillet topped with perfectly poached eggs. A hearty and healthy breakfast that will keep you full until lunchtime.