Cowboy Skillet Hash Brown Casserole
If you struggle to get out of bed in the morning, then you must try making this recipe for Cowboy Skillet Hash Brown Casserole for breakfast. This Tex-Mex hash brown casserole recipe combines frozen potatoes with bacon, garlic, and plenty of zesty seasonings. The best thing about this recipe for Cowboy Skillet Hash Brown Casserole is that it can be made with your favorite prepared salsa, so the flavor of the potatoes will always be spot on and to your liking. After the potatoes have cooked together with the bacon in a cast iron skillet, they are sprinkled with a healthy amount of Cheddar cheese. The skillet of hash browns is then broiled until golden brown and bubbly. You can serve this zippy hash brown casserole with sour cream, cilantro, and more of your favorite salsa. For a filling breakfast or brunch, serve a helping of Cowboy Skillet Hash Brown Casserole alongside freshly cooked eggs.
If you have cubed frozen potatoes without the O’Brien seasoning (onions, red and green pepper), you may want to add chopped onions and peppers along with the garlic, stirring until slightly cooked.
For the salsa, we liked Chipotle flavored, but choose your favorite salsa and level of heat.
Check out 19 Ways to Make Hash Brown Casserole for more easy casserole recipes.
- 4 cups O'Brien Style frozen hash brown cubes (see note)
- 1/2 cup water
- 1 tablespoon vegetable oil
- 4 strips bacon, chopped
- 2 cloves garlic, finely minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 3/4 cup prepared salsa (see note)
- 1 cup grated Cheddar cheese
- sour cream and sprigs of fresh cilantro for garnish
Preheat the broiler.
Place the potatoes in a microwaveable bowl with the water, cover tightly, and microwave on high for 3 minutes. Drain well.
Heat a large cast iron skillet over medium heat. Place bacon and oil into the skillet and cook until bacon is crisp, 4 to 5 minutes. Add the garlic and cumin and stir until fragrant. Add the potatoes, salt, and cayenne pepper and continue to cook and stir over high heat until the potatoes begin to crisp.
Stir in the salsa and then sprinkle cheese on top. Broil for 3 to 4 minutes until bubbly. Garnish with sour cream and cilantro before serving.
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