Wisconsin Potato and Vegetable Growers Association

Badger Common’Tater September 2021 Issue

One Pan Baked Eggs & Hash Browns

Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary

Ali Carter

Ali Carter

The golden runny yolks of baked eggs pooling over crispy hash brown potatoes and salty bacon makes for a fabulous breakfast or brunch, and one pan and no mixing bowls mean easy clean up.

The recipe below will feed two to three people and I chose to use an oven safe skillet. However, this recipe can easily be doubled (or tripled!) and made in a full sheet pan to feed more people.

Though the recipe is perfectly satisfying as is, for a more formal brunch, consider including toasted bagels smeared with creamy goat cheese, dashes of freshly cracked black pepper and a simple arugula salad dressed with a bit of vinegar and oil … delicious!

Click here to read the full Badger Common’Tater article.

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