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breakfast hash with 2 eggs in iron skillet
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4.75 from 4 votes

Healthy Breakfast Skillet

Healthy breakfast skillet featuring hash browns and your favorite veggies. Prep ingredients the night before for a fast and simple breakfast.
Prep Time9 mins
Cook Time21 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 389kcal


  • 2 tablespoon olive oil
  • 2 cup shredded hash browns, frozen*
  • 1 teaspoon olive oil
  • 3 cups diced veggies (peppers, onions, mushrooms, etc.)
  • 2 eggs
  • ½ cup sharp cheese, shredded


  • Heat 2 tablespoon olive oil in a heavy skillet then add 2 cups shredded hash browns.  Spread hash browns out in skillet and sprinkle with salt and pepper. Cook over medium to medium low heat until brown on bottom about 7 minutes. Flip hash browns over sprinkle with salt and pepper then cook on low 7 more minutes.
  • Meanwhile, heat 1 teaspoon olive oil in a nonstick skillet then add diced veggies and saute over medium heat 5 minutes until softened.
  • Layer sautéed veggies on top of hash browns. Make 2 small holes in mixture then gently drop eggs in.  Lightly sprinkle with salt and pepper and cheese.
  • Cover pan and cook over low until eggs are set- about 7 minutes.  
    *Note: Nutritionals calculated using 1 cup potatoes as they will cook down from 2 cups to final measure of 1 cup.


Expert Tips:
  • Use a nonstick skillet to keep shredded potatoes from sticking to pan.
  • Prep the veggies the night before for an even quicker meal.
  • Saute veggies long enough to allow them to release steam and brown slightly.
  • Sprinkle diced ham, sausage or bacon on top if desired.
  • Cover skillet to help eggs set.


Calories: 389kcal | Carbohydrates: 33g | Protein: 10g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 97mg | Sodium: 389mg | Potassium: 689mg | Fiber: 4g | Sugar: 4g | Vitamin A: 674IU | Vitamin C: 100mg | Calcium: 136mg | Iron: 1mg