Sunrise Skillet Hash Recipes

Steps:

• Preheat the oven to 300 degrees F. Fry the hash browns and potato wedges in canola oil in separate skillets according to the package directions until golden brown and crisp. Season with salt and pepper. (You can also bake the potatoes in the oven, if you prefer.) Drain on paper towels and keep warm.
• Heat 2 tablespoons butter in a large skillet over medium heat. Throw in the veggies and ham; toss around for several minutes, until the onions are just softened. Turn off the heat and allow to stay in the pan.
• In 4 individual ovenproof skillets (or one very large one), layer the hash browns, veggie-ham mixture and grated cheese. Place in the oven for a minute or two, until the cheese is melted. Remove from the oven with an oven mitt, as the skillet will be hot.
• Melt the remaining 2 tablespoons butter in a nonstick skillet and fry the eggs to the specifications of your guests.
• Place 5 potato wedges over the top of the melted cheese, then top with 2 eggs per skillet. Spoon salsa or pico de gallo over the top and serve immediately.

Steps:

• Preheat the oven to 400 degrees F. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into 1/2-inch dice.
• Heat the butter in a large cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and caraway seeds and cook until the onion is soft, about 3 minutes.
• Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat.
• Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with the parsley and scallions.

Steps:

• Heat a cast iron skillet over medium heat. Add the chopped bacon/pancetta and cook until it has reached its desired crispness. Stir frequently. Once it is cooked, transfer the bacon to a paper towel lined plate. Meanwhile, heat a second skillet over medium heat with coconut oil. Add chopped parsnip, beet, and sweet potato. Cook 5-7 minutes until vegetables beginning to soften. Add the chopped apple and zucchini. Continue cooking, stirring often, until sweet potatoes are fork tender. Finally, fold in the kale and cooked bacon/pancetta. Sprinkle in the cinnamon and garlic powder. Season with sea salt. Cook just until the kale has wilted and is a vibrant green. Remove from heat and serve immediately.

Steps:

• Place potatoes in a large glass bowl; cover and microwave on HIGH for 4 minutes.
• Meanwhile, cook bacon in a large deep skillet over medium heat until crisp. Remove bacon to drain on paper toweling; drain all but 3 tablespoons fat from the skillet.
• Add bell pepper, onion, and garlic to skillet. Cook and stir over medium-high heat until tender. Stir in par-cooked potatoes, ham, and cooked bacon. Season with salt and pepper; cook and stir 4 minutes longer.
• Add spinach to skillet; cover and cook until wilted. Continue cooking until hash is browned on bottom.
• Make 4 wells in center of the hash; crack an egg into each well. Reduce heat to medium and cook about 5 minutes or until eggs are set. Sprinkle with dill and more freshly ground pepper, if desired.

Steps:

• Place potatoes in a large glass bowl; cover and microwave on HIGH for 4 minutes.
• Meanwhile, cook bacon in a large deep skillet over medium heat until crisp. Remove bacon to drain on paper toweling; drain all but 3 tablespoons fat from the skillet.
• Add bell pepper, onion, and garlic to skillet. Cook and stir over medium-high heat until tender. Stir in par-cooked potatoes, ham, and cooked bacon. Season with salt and pepper; cook and stir 4 minutes longer.
• Add spinach to skillet; cover and cook until wilted. Continue cooking until hash is browned on bottom.
• Make 4 wells in center of the hash; crack an egg into each well. Reduce heat to medium and cook about 5 minutes or until eggs are set. Sprinkle with dill and more freshly ground pepper, if desired.

Steps:

• Heat oven to 400ºF.
• Drain 1 can tomatoes; discard liquid. Heat oil in large ovenproof skillet on medium heat. Add onions and garlic; cook and stir 3 to 5 min. or until onions are crisp-tender. Stir in tomatoes and red pepper; bring to boil, stirring occasionally.
• Top with eggs, spacing evenly over tomato mixture. Sprinkle with cheese.
• Bake 16 to 18 min. or until eggs are done.