Fall Hash Brown Breakfast Skillet

This Fall Hash Brown Breakfast Skillet is packed with all  of the quintessential flavors of autumn! It’s the perfect hearty weekday breakfast (or brinner), and great for a weekend brunch! Hearty, nutrient-dense, and delicious!

Fall Hash Brown Breakfast Skillet

The hash browns in this dish make it SO perfect. Instead of dicing the potatoes, simply shred them! It adds wonderful texture to the dish.

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5.0 rating
1 reviews

Fall Hashbrown Breakfast Skillet


Yield 4
Prep Time 10 min
Cook Time 35 min
Total Time 45 minutes



Author: Lexi

Ingredients

Directions

  • Preheat oven to 350°F.
  • In a large skillet over medium heat, heat butter and add garlic, onion, squash, shredded potato, and red or yellow pepper. Cook for 4 minutes, until veggies start to soften.
  • Add in garlic powder, onion powder, paprika, salt and pepper, and a pinch of red pepper flakes. Cook until squash is tender, about 10 minutes.
  • Make space for eggs with a spatula then crack eggs into the spaces, place in oven for 15 minutes until egg whites are firm.

  • Nutrition

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    Fall Hash Brown Breakfast Skillet

    I hope you have an awesome weekend and that you LOVE this skillet! 

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    8 comments
    October 7, 2016

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    8 Responses

    1. Two comments: this is absolutely delicious! But when do you add the spinach? I added it after I added the spices, and put a lid on the pan to steam the squash to softness.

    2. So delicious!!! I just roasted the veggie mix (minus spinach) and fried the eggs separately because we were eating in shifts. Can’t wait to make it again!!

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    Author: Lexi

    Ingredients

    Directions

    Recipe Notes


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