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!
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!