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Cast Iron Skillet Breakfast Potatoes and Cheese
Cast Iron Skillet Breakfast Potatoes and Cheese will quickly become your favorite breakfast. Bacon, hashbrowns and veggies make a great casserole that's perfect for a morning loaded breakfast or for dinner.
Equipment
- Sharp Knife
Ingredients
- 2 tablespoons Butter
- 3 cloves Garlic, minced
- 1 Red bell pepper, diced
- 2 Onions, diced
- 4 pounds Diced frozen hash brown potatoes, 2 bags
- ¼ teaspoon Salt , to taste
- ¼ teaspoon Ground pepper, to taste
- 2 cups Cheddar cheese, grated
- 2 cups Monterey Jack cheese, grated
- 8 slices Bacon, cooked and chopped
Instructions
- Preheat the oven to 375℉ and butter a baking dish.
- Melt the butter in a large skillet and sauté the onions, peppers and garlic until browned.
- Add the frozen hash browns, some salt and pepper and toss together.
- Transfer to buttered baking dish and top with the cheese and bacon.
- Bake in preheated oven for 30 minutes or until hot and bubbly.
Christina's Notes
- Preheat the Skillet: A hot skillet ensures even cooking and prevents sticking.
- Use Enough Fat: Use enough oil or butter to prevent sticking and add flavor.
- Layer Ingredients: Layer ingredients in the skillet according to their cooking time. Start with the longest-cooking items first.
- Don't Overcrowd: Overcrowding the skillet leads to steaming instead of browning. Cook in batches if necessary.
- Season Well: Season each layer of ingredients with salt, pepper, and other desired spices.
- Deglaze the Skillet: After cooking meat, deglaze the skillet with a splash of broth or wine to add flavor.
- Use a Metal Spatula: A metal spatula is great for scraping up the browned bits on the bottom of the skillet.
- Top with an Egg: Use a cast iron to fry an egg for on top. Melt a little butter in a large skillet over medium heat. Crack the eggs and cook for 5 minutes or until egg whites are set and yolks begin to thicken.
- Serve With: Serve with Bisquick Waffles, Berry Breakfast Fruit Salad with Citrus Mint Dressing or Mango Pineapple Smoothie.