This is a sponsored post written by me on behalf of Simply Potatoes. All opinions are 100% mine.
You know what I love? Hash browns. You wanna know what else I love? Not having to shred any potatoes! It takes forever: peel, wash, shred, drain, repeat for each potato. I am all for saving time, making quick and healthy home cooked meals on school nights is huge for us. There’s nothing like a good, piping hot and savory meal, and I think i’ve found a winner with this bacon and leek hash brown skillet. When your kids say, “Mom, can we have this for dinner tomorrow?”, you know you’ve done something right!
Using Simply Potatoes shredded hash browns, I don’t have to worry about taking the time to shred them myself, thank goodness! It literally cuts the time to make this recipe in half, leaving us with enough time to get home work and chores done, enjoy a little family time, and get to bed at a decent hour – full bellies and all.
Savory Bacon and Leek Hash Brown Skillet
- 1 – 20 oz. package of Simply Potatoes shredded hash browns
- 6 pieces thick sliced bacon
- 1 tbsp. olive oil
- 1/2 cup leeks, chopped
- 2 cups baby kale
- 1/4 cup Parmesan cheese
- 1/4 cup green onions, diced
- salt and pepper
Fry the bacon in a large skillet, make sure you use a non-stick pan. Remove the bacon from the pan, set aside to cool, then chop it into pieces. DO NOT DRAIN THE PAN. Leave it right there. Don’t even turn off the heat. Bacony goodness and all.
Add the olive oil to the bacon grease in the skillet, turn the heat to medium. Saute baby kale and leeks for a couple minutes, stirring until the kale is slightly wilted.
Add the potatoes, salt and pepper and stir to combine. I am not going to tell you how much salt and pepper to use, up to your discretion. Allow the hash browns to cook for about 8 minutes or until golden brown, pressing them into the pan a bit. Flip in sections to cook the other side, same thing, 8-ish minutes.
When it’s all finished, top with Parmesan cheese and green onions and devour!
Simply Potatoes varieties are the perfect quick meal time options, they use real ingredients and are never frozen. You can find them in the refrigerated section of the store, near the eggs or dairy, and use them in casseroles, breakfast plates, and tasty skillets, like this one here! They taste great and work well with my family’s needs. I’m totally making a breakfast casserole next time! For more information and tasty recipes, check out the Simply Potatoes Breakfast Lovers page and Simply Potatoes on Pinterest.
Win a month supply of Simply Potatoes!
One lucky reader will win a 1-month supply of Simply Potatoes, any product you choose! To enter, leave me a mandatory comment on this post telling me what you can’t wait to make with Simply Potatoes products. Get extra entries by sharing this recipe on Twitter, Pinterest Facebook it, Google, Instagram, or whatever, with the hashtag #SimplyPotatoes and follow/tag @mommy_GAGA, leave another comment saying that you did for each one, with the link. US only, contest closes March 31, 2015, good luck!