Fall Hash Brown Breakfast Skillet

this Fall Hash Brown Breakfast Skillet It’s the perfect hearty breakfast! It features baked eggs with crispy potatoes, squash, peppers, onions and spinach, Everything is seasoned to perfection. This recipe only requires 10 minutes of prep time and one pan!

Easy Hash Brown Breakfast Casserole

I love a good breakfast hash. This Easy Fall Hash Brown Breakfast Skillet is one of my favorites! It’s packed with all the quintessential flavors of fall, with loads of delicious spices and nutritious ingredients.

This breakfast skillet is the perfect hearty weeknight breakfast or weekend brunch, but it’s also a great option for an easy lunch or dinner.

This is one dish you’ll come back to time and time again – not only because it’s so easy to make, but because it’s just so delicious!

Required raw materials

• Butter or oil: The butter adds a delicious buttery flavor, but the oil creates a slightly crumbly texture. Either one works!
• squash: Any type will do! We used butternut squash and celebration squash.
• Potato: You will need approximately four (4) shredded potatoes. If you don’t feel like chopping potatoes yourself, you can always buy a bag of frozen hash browns from the store.
• Peppers and Onions: I like to use red or yellow peppers. Feel free to choose one of these or use a combination of colors to brighten up your hash.
• garlic: Use freshly chopped garlic for the best flavor.
• spinach: I recommend fresh spinach. Frozen spinach can add too much moisture to the dish.
• seasoning: We combine garlic powder, onion powder, paprika, fine sea salt, black pepper, and red pepper flakes to give the hash plenty of flavor.
• Egg: You’ll need 3-4 eggs, depending on how many people you’re serving.

How to Make Hash Browns Breakfast Skillet

This breakfast skillet recipe is really easy. Once your veggies are minced and chopped, all that’s left is to combine everything in the skillet. it’s not a big deal!

1. Cook vegetables: Heat the butter or oil in a frying pan, then add the garlic, onion, squash, shredded potatoes, and pepper. Cook until the vegetables start to soften, then add all the spices. Cook until the squash softens.
2. Add eggs and bake: Use a spatula to make room for the eggs, then crack the eggs into the skillet. Bake in a 350°F oven until the egg whites are firm before serving.

Which pan is best for hash browns?

If you have one, a cast iron skillet It is preferable for several reasons:

• The heating effect is better. Cast iron distributes heat more evenly, resulting in a crispier hash browns.
• Oven safe. With a cast iron skillet, you can cook on the stovetop and instantly transfer it to the oven for baking. If you don’t have an oven-friendly skillet, you’ll need to transfer the mixture to a baking sheet before putting it in the oven.

Is Hash Browns better with butter or oil?

It depends on your priorities! Butter adds a deeper flavor, while oil makes the potatoes crispier. Either way, it was delicious!

Why won’t my hash browns get crispy?

If your hash browns aren’t as crispy as you like, there could be several reasons.

• Too much moisture. Moisture turns into steam, which affects the crispiness of the hash browns. If you want to make sure your potatoes are extra crispy, try squeezing out any excess water from the shredded potatoes.
• The pan is not hot enough. Make sure the butter or oil is hot before adding the vegetables. If the temperature is cold, the vegetables will be soggy instead of caramelized and crisp.

Edible advice

This delicious breakfast hash is great on its own or with a tall glass cold brew coffee or Pumpkin Spice Coffee.

However, it’s also an excellent addition to a larger meal! Enjoy it for breakfast, lunch or even dinner! Here are some pairing ideas:

how to store

Store leftovers from Hash Browns Breakfast Casserole in the refrigerator for 3-4 days. To reheat, simply pop it back in the oven to warm up and re-crisp!

More Breakfast Recipes You’ll Love

• 3 tablespoon Grass-fed butter or extra-virgin olive oil
• 1 big pumpkin any type, we use butternut and celebratory squash, medium dice
• 2 cup potato floss about 4 potatoes
• 1 red or yellow pepper diced
• 1 small onion diced
• 2 garlic cloves minced
• 2 cup loosely packed spinach
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili
• 1 teaspoon fine sea salt
• 1/2 teaspoon Black pepper
• pinch red pepper flakes
• 3 or 4 eggs

• Preheat oven to 350°F.

• in a large frying pan Heat the butter over medium heat and add the garlic, onion, squash, shredded potatoes, and red or yellow peppers. Cook 4 minutes, until vegetables begin to soften.

• Add the garlic powder, onion powder, paprika, salt and pepper, and a dash of red pepper flakes. Cook for about 10 minutes, until the squash is tender.

• Use a spatula to make room for the egg, then crack the egg into the space and bake in the oven for 15 minutes, until the egg whites are firm.

Calories: Chapter 338kcalcarbohydrate: 42.2Gprotein: 11.3Gfat: 15.4GSaturated fat: 3Gcholesterol: 164mgsodium: Chapter 564mgfiber: 7.3Gsugar: 6.7G