Hash browns, eggs, spinach, and chicken bacon combine to make this lightened-up version of a breakfast classic!
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Lightened-Up Breakfast Skillet

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Author: Stacey Little | Southern Bite


  • 7 slices al fresco Original Uncured Chicken Bacon
  • 3 tablespoons vegetable oil divided
  • 1 (20-ounce) package Simply Potatoes Shredded Hash Browns
  • 4 large eggs lightly scrambled
  • 2 cups firmly packed baby spinach
  • salt
  • pepper


  • In a large skillet, warm the bacon by placing it in a heated pan over medium heat. Cook for about 45 seconds then remove and cool. Chop the bacon coarsely.
  • Add 2 tablespoons of oil to the skillet and add the hash browns. Press them lightly in the pan. Cook for 7 to 8 minutes or until starting to brown. Drizzle the remaining tablespoon of oil over the potatoes and then flip. Cook until brown and crisp. Add the eggs and spinach to the hash browns and stir to combine. Reduce the heat to low and stir constantly to cook the eggs through. Stir in the chopped bacon and cook until the spinach has wilted. Add salt and pepper to taste. Serve immediately.