Cook the bacon on both sides in a large pan over medium-high heat until crispy.
Blot with a paper towel, then chop into crumbled pieces.
Drain excess bacon grease from the pan, except for about 2 Tbsp worth. Add the chopped onion and cook until onion turns translucent.
Add the hashbrowns and all spices. Mix together and cook until edges turn crispy, about 5-8 minutes.
Stir in the crumbled bacon.
Make dents in the hashbrowns then crack the eggs into the spaces. Sprinkle the tops with salt and pepper and red pepper flakes. Cover with a lid and cook 2-3 minutes until eggs are cooked.
Sprinkle with grated parmesan cheese, serve and enjoy!
Recipe Notes:
How To Store Leftovers:
Refrigerate – Store the recipe in an airtight container, or tightly wrapped in plastic in the refrigerator for 3-4 days.
To Reheat – Leftovers can be reheated for a minute or two in the microwave, heated in a skillet on the stove, or in the oven at 350F until warmed through.
Ways To Serve:
Sauces – Add hot sauce, a side of sour cream, salsa or ketchup.
On Toast – Scoop it right onto toast for a very filling breakfast.
With a Salad – Add fresh veggies to round out the meal.
Fresh fruit – Strawberries, blueberries, canteloupe, honeydew melon, or sliced oranges.
The nutritional information provided is an estimate and is per serving.
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