Ingredients:

  • 30 oz frozen shredded hashbrowns
  • 0.5 cup unsalted butter, melted
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 lb thick-cut bacon
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 8 large eggs
  • 2 cups half-and-half
  • 2 cups sharp cheddar cheese, freshly grated
  • 0.5 tsp smoked paprika

Instructions:

  1. Preheat your oven to 375°F. Grease your 9x13 dish with a bit of butter or bacon grease.
  2. In a large skillet, cook the 1 lb of thick cut bacon until deeply browned and crispy. Remove and drain on paper towels, but keep 1 tablespoon of fat in the pan.
  3. Toss the diced yellow onion and red bell pepper into the bacon fat. Cook for 5 minutes until softened and translucent.
  4. In a large bowl, toss the 30 oz frozen hashbrowns with 0.5 cup melted butter, garlic powder, onion powder, and smoked paprika.
  5. Press the potato mixture into the bottom of your dish. Bake this layer alone for 15 minutes until the edges start to turn golden.
  6. While the base bakes, whisk the 8 large eggs with 2 cups half and half.
  7. Crumble the bacon and spread it over the par baked potatoes. Add the sautéed onions and peppers, then sprinkle with 2 cups of sharp cheddar.
  8. Pour the egg mixture evenly over everything. Return to the oven and bake for 35 minutes until the center no longer jiggles.
  9. Take it out and let it sit on the counter for 10 minutes. Watch the steam subside as the structure firms up.