Bacon and Cheese Hashbrown Breakfast Pie

By Coppermouse

Everything you love to eat for breakfast – eggs, cheese, bacon and hashbrowns – all served up in one loaded savory pie.

Ingredients

• 1/2 cup plus 3 tablespoons olive oil, divided
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1 teaspoon Italian seasoning
• 1/2 yellow onion,
• Pinch red pepper flakes
• Salt and pepper, to taste
• 4 eggs, beaten with 1 tablespoon water
• 12 cups frozen shredded hash browns (about 2 1/4 lbs)
• 1/4 cup cooked and crumbled bacon (about 4 slices)
• 1/2 cup shredded Colby Jack cheese
• Chopped scallions, sour cream and salsa for garnish as desire

Preparation

Step 1

In a large cast-iron skillet over medium-high heat, heat 2 tablespoons oil. Add diced bell peppers and onion. Cook 5 minutes, stirring often, until vegetables are softened. Add Italian seasoning, red pepper flakes and salt and pepper to taste. Cook 1 minute. Transfer mixture to a bowl.

2. In a separate large skillet over medium heat, heat 1 tablespoon oil. Add eggs and cook to a soft scramble. Transfer eggs to a plate.

3. Return both skillets to stovetop over medium-high heat. Divide remaining 1/2 cup oil between skillets, then divide frozen hash browns between skillets, spreading to edges in a thin layer. Cook hash browns about 10 minutes, until deep golden-brown and crisp on bottom.

4. Top hash browns in cast-iron skillet with pepper-onion mixture, then scrambled eggs, crumbled bacon and shredded cheese. Carefully top with hash browns from other skillet, crisp-side up. Tuck in sides to form a uniform disc.

5. Place pie in skillet under broiler 5 to 7 minutes until top is an even deep brown, if needed. Let pie sit 5 minutes before slicing.

6. Top with chopped scallions, sour cream, salsa, etc. if desired.