Bacon, Egg, and Hashbrowns Skillet

Directions

1. 1

   Cook the Bacon: In a skillet over medium heat, cook sliced bacon until crispy. Remove bacon and drain off excess fat, leaving about 2 tbsp in the pan.

2. 2

   Crisp the Hashbrowns: Spread hashbrowns in a single layer in the skillet. Cook until golden on one side, flip, and cook for 1 more minute.

3. 3

   Add Eggs & Bacon: Sprinkle bacon over hashbrowns. Whisk eggs, milk, and salt in a bowl, then pour over the bacon and hashbrowns. Bring the heat down to medium low and let eggs set slightly, then gently pull in from the edges, tilting the skillet to let uncooked eggs fill in the gaps. Cover with a lid and cook until mostly set.

4. 4

   Flip and Finish: Cut into four sections, flip each piece, and cook for 1-2 minutes until eggs are fully set.

5. 5

   Garnish and Serve: Top with fresh chives and drizzle with chili oil.