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:
covered percent of daily need
