Team salsa verde! I unapologetically drench salsa verde over all my dishes, but over eggs in a well of hash browns topped with bacon? This is what breakfast dreams are made of. Take this directly from the stovetop to the table and serve it family style.
Salsa Verde, Hash Brown & Bacon Breakfast Skillet
6 strips bacon, diced
6 cups frozen diced hash browns
3/4 cup chopped red bell pepper
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon ground black pepper
4 eggs
1 cup salsa verde
1/4 cup chopped cilantro (optional)
1. In a large skillet over medium heat, cook bacon until crisp. Remove bacon and set aside. Drain, reserving 2 tablespoons of drippings in skillet.
2. Add hash browns, peppers, onion, salt and pepper to drippings. Cook 2 minutes while stirring.
3. Cover and cook about 15 minutes more or until potatoes are browned and tender, stirring occasionally.
4. Reduce heat to low. Make 4 wells in potato mixture. Break 1 egg into each well. Top each egg with 1/4 cup salsa verde.
5. Sprinkle bacon over the top, cover, and cook until eggs are completely set, about 8–10 minutes.
6. Serve warm, garnished with cilantro if desired.
Serves 4.
