One Pan Bacon Cheddar Hashbrown Flip

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Bacon and cheddar come together with eggs and hashbrowns  to create a memorable breakfast your whole family will flip for. Easy and delicious, this One Pan Bacon Cheddar Hashbrown Flip feeds a crowd.

One Pan Bacon Cheddar Hashbrown Flip

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This time of the year is when life slows down for us, professionally. The vineyards are dormant, the tourist season has long passed and, with the exception of the last-minute holiday rush, things are generally quiet around the tasting room. There are still things to be done of course, wine to be bottled and orders to be shipped out, but right about now is when we all try to take a little time for ourselves.

My mom, for example, has been throwing herself into her pottery (get it? Throwing herself?!). Her level of productivity has increased dramatically in the last month and the pieces coming out of the kiln are, as always, phenomenal. I’m hoping a few of her new creations make their way under my tree.
My brother, too has been able to get out of the vineyard for a while and take some time to help those in need over in Gatlinburg. He took his cooking skills over the mountains and cooked barbeque for thousands who have been affected by the recent wildfires. I couldn’t be more proud. My nephew has even gotten in some much needed rest and relaxation. We work that poor kid to death and I’m happy that he has been able to get out and enjoy his youth while he still has it. As for Dad…well, Dad has really upped his game on sharing cat videos on Facebook. I’m beginning to think it’s his true passion.

 

Bacon Cheddar Hashbrown FlipAs for me, I’ve been trying to take a little time to refocus my efforts. I’ve been spending a lot more time in the gym, which is good because I have also been spending a lot of time make copious batches of fudge, brownies and cookies in the kitchen. I’ve been trying to do more writing, not only for this blog, but also for my local newspapers. I’m not getting any younger and I think that I should try to do more of the things that make me really happy. Now that the kids are out of school, I look forward to having lots more time to hang out with them. They are pretty cool kids and as long as they aren’t fighting I love being around them. They have such a great sense of humor and really love to have fun. And no school, also means that our mornings are so much less stressful. So, for several mornings now I get up early, spend some time writing, and thinking, and making breakfast. It’s quiet and I have plenty of time to tinker with my ideas. And there is even something warm and delicious to eat at the end. I couldn’t ask for a better Christmas gift.

 

 


Bacon Cheddar Hashbrown Flip

Bacon Cheddar Hashbrown Flip

This is a satisfying weekend breakfast. The scariest part of this whole recipe is flipping the dish out of the pan. Don’t skimp on the oil and use a good hot-pad and everything will turn out fine.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: breakfast
Cuisine: american
Servings: 6 servings

Ingredients

  • ¼ cup vegetable oil
  • 2 cups heaping frozen shredded potatoes
  • 8 eggs
  • 1/3 cup milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 8 slices bacon cooked and chopped
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat the oven to 375 degrees. While the oven is preheating, pour the vegetable oil into a large, 12 or 14 inch cast iron skillet (if you don’t have a cast iron skillet, go get one. Until then, use an oven proof skillet of some kind.) Place the skillet in the oven while the oven preheats. You want the oil to be hot but not smoking. When the oil is hot, spread the frozen potatoes in an even layer into the bottom of the skillet and return the pan to the oven. Bake for 10 minutes.
  • Meanwhile (back at the ranch), whisk together the eggs, milk, and seasonings in a small bowl. Set aside.
  • When the hashbrowns are beginning to brown around the edges, remove the pan from the oven and sneak a peek at the underside of the potatoes to see how well they are browning. If they are a golden brown in color then continue on. If they are still pale, put them back in the oven for another few minutes. Cover the potatoes with the cheese, then top the cheese with the cooked bacon. Then pour the egg mixture on top of everything and return the pan to the oven. Continue to cook for another 15 minutes or so or until the eggs are just set in the middle. Remove the pan from the oven and run a knife around the inside edge of the pan to loosen your breakfast from the pan. Place a large plate on top of the skillet and carefully flip the skillet over so that the eggs are on the bottom and the hashbrowns are (hopefully!) on top. Pat yourself on the back and go enjoy breakfast.
Tried this recipe?Mention @TwoLuckySpoons or tag #twoluckyspoons!

jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

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