Sunnyside Egg and Hash Brown Skillet Breakfast

My Sunnyside Egg and Hash Brown Skillet Breakfast is a nice twist to your average eggs and hash brown meal.  It also makes a great presentation.  I have never made Sunnyside eggs before, as I do not like my whites runny.  To my surprise the eggs in this dish are cooked perfectly.  They yokes are runny, and egg whites come out glistening and are soft and tender.

This recipe would make a good Sunday breakfast, or you could make it to serve at your next brunch.  You can easily double the recipe and divide among two skillets.  And best of all, you will serve this piping hot right out of the skillet, making for easy cleanup. 

To make the final dish even more interesting, be creative and add some toppings after you take it out of the oven.  I might suggest topping it with, chopped chives, sliced scallions, chopped fresh spinach, diced tomatoes, or whatever you might enjoy.

 

Enjoy!

 
Sunnyside Egg and Hash Brown Skillet Breakfast
 

Makes 6 portions

3 Tbls. Extra virgin olive oil (plus an additional 1 tablespoon if needed)

½ Cup Chopped onions
4 Slices Canadian bacon, diced into ½ inch pieces
½ Cup Diced red bell pepper
3 1/2 Cups Frozen shredded hash brown potatoes, thawed and drained of all liquid
¼ Tsp. Ground black pepper
1/8 Tsp. Sea Salt
¼ Tsp. Onion Powder
6 Large Eggs
Additional salt and pepper to taste

Preheat oven to 350 degrees

Heat oil in a 12-inch round by 2- inches deep, oven safe, non-stick skillet over medium heat.  Add the onions, and sauté until translucent; about 3 – 4 minutes.  Add the diced Canadian bacon and red bell pepper, sauté another 2 minutes. 

To the skillet, add the potatoes, ground pepper, salt, and onion powder; stir to combine.  Cook on the stovetop over medium-high heat until the hash browns are cooked through and nicely browned on all sides; about 15 – 20 minutes. 

With the back of a spoon, pat hash brown mixture down, creating a flat layer in the bottom of the skillet.  Make six, 2-inch round, empty holes in the hash brown layer.  (To do this:  use a small juice glass to create six, evenly spaced, indentations in the potato layer.  Then use a spoon to move the potatoes to make the holes, taking care to surround each hole with potatoes.)

Crack one egg into each hole.  Place the skillet into the preheated oven.  Bake for 10 – 12 minutes until the eggs are done to your liking.

When done, remove the skillet from the oven.  Use a spatula to separate each serving of egg and potato, lift out each section and serve.  I use a large spatula and remove the center portion first, making it easier to remove the outside portions.

Enjoy!