Breakfast Skillet With Frozen Hashbrowns
If you’re stuck on how to make frozen hashbrowns better, this crispy Breakfast Skillet With Frozen Hashbrowns is a total game-changer. We’re taking plain frozen hashbrowns and doctoring them up with sautéed bell peppers, onions, creamy Kewpie mayo, Maggi Hot & Sweet, and strawberry jam for that sweet-savory balance. It’s crispy, flavorful, and the easiest way to turn frozen hashbrowns into a breakfast you’ll want to make on repeat. Perfect for busy mornings or lazy weekend brunches!
Easy to make: This is one of those recipes that feels way fancier than it actually is. You’re starting with frozen hashbrowns, so most of the work is already done for you. All you have to do is slice up some bell peppers and onions, toss everything together, and let the oven or air fryer do the rest.
Flavorful: The hashbrowns turn out so crispy and golden, and when you mix in the sweet and savory toppings like Kewpie mayo, Maggi Hot & Sweet, and even a little strawberry jam, it adds so much flavour!
Breakfast or Brunch: It’s an easy go-to for brunch, especially when you want something delicious without spending hours in the kitchen. The frozen hashbrowns seriously taste next-level this way and you’ll definitely want to make it again.
Ingredients
- Hashbrowns: You can use mini hashbrowns or regular ones and just cut them into smaller pieces before tossing them into the pan. I recommend following the package instructions, but try baking or air frying them a little longer so they stay nice and crispy even after being tossed in the sauce.
- Oil: I usually go for olive oil or avocado oil, but use whatever cooking oil you like.
- Bell Peppers: A mix of red and green peppers works great, but you can also add some orange or yellow peppers too. Sautéing them brings out their natural sweetness while still keeping a bit of crunch.
- Onions: I like using thinly sliced red onions for some added sweetness, green onions or white onions will work just fine too.
- Mayo: Kewpie mayo is my go-to because it’s super creamy and flavorful. If you can get your hands on it, I’d definitely stick with it as it really makes a big difference in the flavor of the dish.
- Jam: Strawberry or raspberry jam pairs so well with hashbrowns. It adds some sweetness , a little tartness, and gives a right balance.
- Hot Sauce: I love using Maggi Hot & Sweet sauce, but if you don’t have it, chili crisp, Tabasco, or whatever spicy sauce you like will work just fine.
More Breakfast Recipes
How To Make A Breakfast Skillet
Step 1: Cook the hashbrowns according to the package instructions. Once done, set them aside to cool slightly. In a large pan, heat some oil over medium heat.
Step 2: Add the sliced onions, green peppers, and red peppers to the pan. Sauté until the onions turn translucent and the peppers have softened a bit.
Step 3: Reduce the heat to medium-low. Add in the Kewpie mayo, strawberry jam, and Maggi Hot & Sweet sauce. Stir everything together until the sauce is smooth and well combined.
Step 4: Break the hashbrowns into smaller, bite-sized pieces and add them to the pan. Toss everything together so the hashbrowns get nicely coated in the sauce. Remove from heat and serve right away while it’s hot!
Breakfast Skillet FAQ
What’s the best way to cook frozen hashbrowns?
Most frozen hashbrown packages suggest baking them in the oven but I like using the air fryer instead. It gets them extra crispy and golden which makes them even better for this recipe.
How should I reheat this?
It is best to eat them right away since the hashbrowns can get soft if they sit for too long. If you need to reheat leftovers just pop them in the microwave or toss a portion in the air fryer to bring back the crisp.
Can I add any toppings?
If I’m feeling fancy I usually like to add shredded cheddar cheese as a topping on this dish then cover the pan for a minute so it melts nicely. You can also sprinkle green onions or bacon bits for extra flavor and crunch.
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Breakfast Skillet With Frozen Hashbrowns
Ingredients
- 8 frozen hashbrowns
- 1 tablespoon Olive oil
- 1/2 Red onion, thinly sliced
- 1/2 Green bell pepper, thinly sliced
- 1/2 Red bell pepper, thinly sliced
- 1 tablespoon Kewpie mayo
- 1/2 tablespoon Maggi hot and sweet tomato chili sauce
- 2 tablespoons Strawberry jam
Instructions
- Cook the hashbrowns according to the package instructions. Once done, set them aside to cool slightly. In a large pan, heat some oil over medium heat.8 frozen hashbrowns, 1 tablespoon Olive oil
- Add the sliced onions, green peppers, and red peppers to the pan. Sauté until the onions turn translucent and the peppers have softened a bit.1/2 Red onion,, 1/2 Green bell pepper,, 1/2 Red bell pepper,
- Reduce the heat to medium-low. Add in the Kewpie mayo, strawberry jam, and Maggi Hot & Sweet sauce. Stir everything together until the sauce is smooth and well combined.1 tablespoon Kewpie mayo, 1/2 tablespoon Maggi hot and sweet tomato chili sauce, 2 tablespoons Strawberry jam
- Break the hashbrowns into smaller, bite-sized pieces and add them to the pan. Toss everything together so the hashbrowns get nicely coated in the sauce. Remove from heat and serve right away while it’s hot!
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