If you love hashbrowns, you’ll love these quick, convenient skillet meals and breakfast for dinner recipes from our friends at Hungry Jack®
They’ll take you from famished to full and happy in a flash.
Searching for quick and easy one-dish skillet recipes to cook over the fire? Check out these recipes that are fun, easy and absolutely delicious. You can even prepare some of the ingredients at home so everything is ready to get poured into your skillet once you set up camp!
Skillet Meal #1 Recipe: Corned Beef and Cheesy Hashbrowns
1. Fill hashbrowns carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.
2. Combine hashbrowns, beef, onion and pepper in a large bowl. Mix well.
3. Heat one tablespoon oil in a large non-stick skillet over medium-high heat; spread hash mixture by the cupful in a thin layer. Fry about 10 minutes, turning once to brown both sides; repeat with remaining hash, adding oil needed.
4. Meanwhile, fry eggs to desired doneness. Serve hash topped with an egg.
Skillet Meal Recipe #2: Flamin’ Cajun Skillet
1. Preheat oven to 400 degrees. Butter an 8 X 8 inch baking pan.
2. Refresh potatoes by adding hot water to the fill line. Let stand for 10 minutes.
3. In a non-stick skillet, heat 2 tablespoons of the oil over medium high heat.
4. Drain the potatoes and add to the skillet.
5. Cook on one side only until the edges are golden.
6. Transfer potatoes to the prepared baking pan.
7. Add the remaining teaspoon of oil to the skillet, heat and add the celery, onions and green bell pepper. Cook until softened and arrange over the potatoes.
8. Add the sausage to the skillet and cook until hot. Arrange over the onions/peppers.
9. Spoon the sauce over the sausage.
10. Sprinkle the cheese over all and bake until the cheese has melted, about 10 minutes.
11. Sprinkle the green onions over all.
*Shortcut to make a Creole sauce: Mix 1/2 cup of mild salsa and 1/2 teaspoon of Creole seasoning mix to taste.
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After a long hike or a day of swimming, you need a hearty dinner. But have you ever thought of eating your favorite breakfasts for dinner? Here are some ideas for hearty morning meals you can enjoy in the evening too.
Breakfast for Dinner Recipe #1: Loaded Hashbrown Pancakes
Yields: 10 pancakes
1. Add hot water to hashbrown potatoes per package instructions. Let stand for 12 minutes and drain well.
2. Whisk eggs, flour and salt in medium-sized bowl. Stir in refreshed hashbrown potatoes, bacon, cheese and chives.
3. Heat a greased, large non-stick skillet over medium-high heat, or electric griddle to 375°F. Scoop about 1/4 cup of hashbrown potato mixture for each pancake onto the hot skillet, pressing down lightly with the back of a spatula to flatten.
4. Cook until pancakes begin to turn brown and crisp, about 3 minutes. Flip pancakes and cook an additional 2 minutes.
Serve warm with salsa and sour cream.
Breakfast for Dinner Recipe #2: No-Bake Breakfast Frittata
1. Refresh hashbrowns according to package directions.
2. Cook turkey sausage and bacon according to package directions. Crumble or chop.
3. Whisk eggs, milk, hot sauce and black pepper in a bowl.
4. Melt butter in a 10 or 12-inch non-stick skillet over medium high heat. Add onion and cook, stirring occasionally, until slightly softened.
5. Spread hashbrowns evenly in pan and partway up sides. Cook without stirring until light golden brown and crisp on one side, about 3 minutes. Sprinkle crumbled sausage and bacon over potatoes. Pour eggs evenly over and arrange cheese slices on top.
6. Cover skillet and reduce heat to low; cook until eggs are set in the center and cheese is melted, about 15 minutes. Serve from the pan or slide onto a platter then cut into wedges.
Breakfast for Dinner Recipe #3: Cheesy Hashbrown Southwest Omelet
1. Fill hashbrown potato carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.
2. Mix hashbrowns and eggs in a medium bowl.
3. Coat with about 2 teaspoons oil. Heat an 8-inch non-stick skillet, or a griddle, over medium heat. Add ½ cup hashbrown mixture and spread to a 6-inch circle.
4. Add Southwest filling on one side. Cook until top is set and bottom is golden brown, about 5 minutes.
5. Fold unfilled side over filling and remove from pan.
6. Serve warm. Repeat to make five omelets.
7. Add 1-1/2 teaspoons chili powder to carton before adding hot water to hashbrown potatoes.
8. Fill each omelet with 1-2 tablespoons each, salsa, diced ham, and green onions.
9. Garnish omelet with cilantro and sour cream.
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