Loaded Baked Potato Skillet Hashbrowns & winner

Loaded Baked Potato Skillet Hashbrowns & winner requires approximately 12 minutes from start to finish. This side dish has 133 calories, 5g of protein, and 12g of fat per serving. This recipe serves 4 and costs 43 cents per serving. It is a good option if you're following a gluten free diet. 1340 people were impressed by this recipe. It is brought to you by The Hungry House Wife. Head to the store and pick up bacon, shredded cheddar cheese, sour cream, and a few other things to make it today. Overall, this recipe earns a not so awesome spoonacular score of 14%. Similar recipes are Baked Rosemary Chicken: Winner, Winner, What a Great Dinner, Cracker Barrel Loaded Hashbrowns, and Loaded Mexican Chicken and Potato Skillet.

Servings: 4

Preparation duration: 12 minutes

 

Ingredients:

4 pieces bacon

1 tablespoon chives, chopped

½ teaspoon Coarse Kosher Salt

1 box Hungry Jack Premium Hashbrown Potatoes

¼ teaspoon pepper

¼ cup cheddar cheese, shredded

2 tablespoons sour cream

Equipment:

paper towels

frying pan

spatula

Cooking instruction summary:

Open the Hungry Jack Hashbrowns and fill it with hot tap water. Close the container and allow to sit for 12 minutes.In a large skillet over medium heat, cook bacon until crispy, remove onto a plate lined with a paper towel. Reserve the grease in the skillet.Crumble the bacon when cool enough to handle.Drain the excess water from the hashbrowns.Pour the hasbrowns into the skillet with the bacon grease.Mix in the salt and pepper.Cook the hashbrowns over medium high heat, until your desired crispiness, stirring occasionally. I cooked mine for 10 minutes.With a spatula, flatten the hashrowns into the skillet and cook for a few minutes so the bottom will get crispy.Remove from heat.Sprinkle on cheese, bacon, sour cream and chives.Serve.

 

Step by step:


1. Open the Hungry Jack Hashbrowns and fill it with hot tap water. Close the container and allow to sit for 12 minutes.In a large skillet over medium heat, cook bacon until crispy, remove onto a plate lined with a paper towel. Reserve the grease in the skillet.Crumble the bacon when cool enough to handle.

2. Drain the excess water from the hashbrowns.

3. Pour the hasbrowns into the skillet with the bacon grease.

4. Mix in the salt and pepper.Cook the hashbrowns over medium high heat, until your desired crispiness, stirring occasionally. I cooked mine for 10 minutes.With a spatula, flatten the hashrowns into the skillet and cook for a few minutes so the bottom will get crispy.

5. Remove from heat.Sprinkle on cheese, bacon, sour cream and chives.

6. Serve.


Nutrition Information:

Quickview
132k Calories
4g Protein
12g Total Fat
0.7g Carbs
0% Health Score
Limit These
Calories
132k
7%

Fat
12g
19%

  Saturated Fat
5g
32%

Carbohydrates
0.7g
0%

  Sugar
0.22g
0%

Cholesterol
25mg
8%

Sodium
485mg
21%

Get Enough Of These
Protein
4g
9%

Selenium
5µg
8%

Phosphorus
75mg
8%

Calcium
60mg
6%

Vitamin B3
0.91mg
5%

Vitamin B1
0.07mg
4%

Vitamin B6
0.07mg
3%

Zinc
0.51mg
3%

Vitamin B2
0.06mg
3%

Vitamin B12
0.19µg
3%

Vitamin A
149IU
3%

Vitamin K
2µg
2%

Potassium
63mg
2%

Vitamin B5
0.18mg
2%

Magnesium
5mg
1%

Manganese
0.02mg
1%

Vitamin D
0.15µg
1%

covered percent of daily need
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