Bacon Hashbrown Skillet with Salsa Verde
Looking for a super easy, flavor-packed one-skillet meal that works for breakfast, lunch, or even dinner? This hashbrown skillet is one of those “throw it all in the pan” kind of meals. Crispy bacon, tender hash browns, colorful veggies, and perfectly cooked eggs all topped with zingy salsa verde.
The best part? It’s all done in one skillet, which means minimal cleanup and maximum flavor. That’s the kind of meal we all need more of in our lives, right?
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Why You’ll Love This Hashbrown Skillet
- One skillet = less mess. Everything cooks in a single pan, so cleanup is a breeze.
- Quick and easy. Minimal prep, no fancy steps. Just chop, cook, crack eggs, and go!
- Family-friendly. Kids love the hash browns and bacon, adults love the salsa verde kick.
- Great any time of day. Perfect for breakfast, but we’ve eaten it for dinner with zero regrets.
- Customizable. Don’t like green peppers? Swap them. Want it spicier? Add jalapeños.
Ingredients You’ll Need
Here’s everything that goes into this skillet meal:
- 8 strips of bacon, diced
- 6 cups frozen diced hash browns
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- ½ cup onion, diced
- 1 teaspoon salt
- Pepper, to taste
- 4–6 eggs
- 1 cup salsa verde (store-bought or homemade—go with your fave)
Kitchen Supplies
- Large nonstick or cast-iron skillet with a lid
- Cutting board & knife
- Spatula or wooden spoon
- Measuring spoons
- Small bowl (optional, for cracking eggs)
How to Make Hashbrown & Bacon Skillet
Step 1: Cook the Bacon
Start by heating your skillet over medium heat. Add the diced bacon and cook until crispy. This usually takes about 8–10 minutes, depending on how thick your bacon is. Once it’s cooked, use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate.
Don’t toss all the grease! Keep about 2 tablespoons in the skillet for flavor and to help cook the veggies and hash browns.
Step 2: Cook the Hashbrowns & Veggies
Add your frozen hashbrowns, diced peppers, diced onion, salt, and pepper right into that same skillet. Stir everything around to combine.
Put the lid on and let it cook over medium heat for 10–12 minutes, stirring every few minutes to prevent sticking and make sure it cooks evenly. The hash browns should be softened and just starting to get a bit golden.
Step 3: Add the Bacon Back In
Toss the cooked bacon back into the skillet and stir everything together.
Step 4: Crack the Eggs on Top
Make little wells in the hash brown mixture and crack 4 to 6 eggs right into them. You can crack them directly into the skillet, or crack them into a small bowl first and pour them in if you’re worried about shells.
Optional: Add a spoonful of salsa verde on top of each egg before cooking, or wait and serve it on the side later.
Step 5: Cook the Eggs with the Lid On
Put the lid back on and let the eggs cook until they’re just the way you like them:
- For runny yolks: 5–6 minutes
- For soft-set yolks: 7–8 minutes
- For fully cooked yolks: 9–10 minutes
Keep the heat at medium-low so the bottoms don’t burn while the eggs are gently cooking on top.
Tips for the Best Hashbrown Skillet
- Use a nonstick or well-seasoned cast iron skillet to avoid sticking and make cleanup easier.
- Don’t skimp on the bacon grease—it’s the flavor base!
- Want extra crispy hashbrowns? Cook them uncovered for the first few minutes before putting the lid on.
- Keep an eye on those eggs—every stove is a little different, so check early to avoid overcooking.
How to Serve This Skillet
- With tortillas. Turn this skillet into a breakfast style taco.
- Add avocado or cheese. A few slices of avocado or a sprinkle of shredded cheese on top is always a good idea.
- Extra salsa verde on the side. Because more sauce is always a good idea.
FAQs & Ingredient Substitutions
Can I use shredded hash browns instead of diced?
Absolutely. Shredded hash browns cook a bit faster and get crispier, so just keep an eye on the texture and stir a little more often.
What if I don’t have salsa verde?
You can use any salsa you like—red salsa, chipotle salsa, or even a little hot sauce. It’ll change the flavor, but still be delicious.
Can I prep this ahead?
Yes! You can chop the veggies and cook the bacon ahead of time. Store them in the fridge and when you’re ready to cook, just toss everything together. You could even fully cook the hash brown base ahead and reheat it with fresh eggs.
What’s the best way to store leftovers?
Let it cool, then store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or the microwave. The eggs won’t be runny anymore, but the flavors are still great.
There you have it! This Hash Brown & Bacon Skillet with Salsa Verde is everything we love in a meal: simple, satisfying, and made in just one pan.
Let me know if you try it!
Equipment
- large non stick skillet with lid cast iron skillet also works well
Ingredients
- 8 strips bacon diced
- 6 cups frozen diced hashbrowns
- 1/2 cup red bell pepper diced
- 1/2 cup green bell pepper diced
- 1/2 cup onion diced
- 1 tsp salt
- black pepper to taste
- 4-6 eggs
- 1 cup salsa verde
Instructions
- In a large skillet over medium heat, cook the diced bacon until crisp (about 8–10 minutes). Remove bacon and set aside. Reserve 2 tablespoons of the grease in the pan.
- Add frozen hash browns, red and green bell pepper, onion, salt, and pepper to the skillet. Stir to combine. Cover with lid and cook over medium heat for 10–12 minutes, stirring occasionally, until hash browns are softened and starting to brown.
- Return the cooked bacon to the skillet and stir everything together.
- Make small wells in the hash brown mixture and crack an egg into each one. (You can spoon a little salsa verde over each egg now, or wait until serving.)
- Cover the skillet again and cook until eggs are done to your liking: Runny yolk: 5–6 minutes, Soft-set: 7–8 minutes, Fully cooked: 9–10 minutes.
- Serve hot, topped with remaining salsa verde or on the side.
