Some days it's nice to roll out of bed and know that breakfast is only minutes away. Skillet Texas Hash is the perfect breakfast potatoes recipe to make after you and your family have slept in and woken up hungry. Hunger will be a thing of the past after you eat this hash with cheese, bacon, and potatoes that only takes twenty minutes to cook. Top this tasty brunch dish with sour cream, green onions, and hot sauce for a filling meal.
For an even better dish, you can add breakfast sausage to this Skillet Texas Hash. You can also make this dish more hearty by adding more bacon. This easy Southern recipe is simple enough that you can make it during the week, but its decadence definitely lends itself to weekend breakfast or brunch. The great thing about this easy breakfast recipe is that you can easily keep all of the ingredients on hand for a last-minute meal.
Preparation Time10 min
Cooking Time20 min
- 4 cups O'Brien Style frozen hash brown cubes (see Notes)
- 1/2 cup water
- 1 tablespoon vegetable oil
- 4 strips bacon, chopped
- 2 cloves garlic, finely minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 3/4 cup prepared salsa
- 1 cup grated Cheddar cheese
- sour cream and sprigs of fresh cilantro for garnish
Preheat the broiler.
Place the potatoes in a microwaveable bowl with the water, cover tightly, and microwave on high for 3 minutes. Drain well.
Heat a large cast iron skillet over medium heat. Place bacon and oil into the skillet and cook until bacon is crisp, 4 to 5 minutes. Add the garlic and cumin and stir until fragrant. Add the potatoes, salt, and cayenne pepper and continue to cook and stir over high heat until the potatoes begin to crisp.
Stir in the salsa and then sprinkle cheese on top. Broil for 3 to 4 minutes until bubbly. Garnish with sour cream and cilantro before serving.
If you have cubed frozen potatoes without the O’Brien seasoning (onions, red and green pepper), you may want to add chopped onions and peppers along with the garlic, stirring until slightly cooked.
For the salsa, we liked Chipotle flavored, but choose your favorite salsa and level of heat.
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