Servings
4
Total Cook Time
20MIN
Ingredients
This hearty hash brown breakfast skillet is packed with crispy potatoes, savory ham, sautéed peppers, and onions, all topped with perfectly cooked eggs and melty cheese. It’s a simple, one-pan breakfast ready in just 20 minutes!
- ¼ cup diced onion
- ¼ cup diced green bell pepper
- ¼ cup diced red bell pepper
- ½ cup cubed ham
- 3 cups frozen hash browns
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons Cache Valley® salted butter, cut into small pats
- 4 large eggs
- 1 cup Cache Valley® colby jack, shredded (4 ounces)
Steps
- Heat a 10-inch cast iron skillet over medium heat for 5 minutes.
- While the pan is heating, dice the onions and bell peppers.
- Combine the diced onions, peppers, cubed ham, hash browns, salt, and pepper in a large bowl and toss to mix.
- Add the vegetable oil to the hot pan, swirling to coat the bottom.
- Spread the hash brown mixture into an even layer in the pan and top with the butter pats.
- Cook uncovered for 5 minutes, without stirring or flipping, until the bottom is golden brown.
- Flip the hash browns over and use a spoon to create four evenly spaced holes in the mixture.
- Crack one egg into each hole and cover the pan with a lid.
- Cover the pan with a lid and cook for 2–4 minutes, until the eggs are almost done to your liking.
- Remove from heat, sprinkle with shredded Colby Jack cheese, and cover for 30–60 seconds until melted.
- Serve immediately and enjoy!
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Author Bio
Amanda Scarlati – Scarlati Family Kitchen
Amanda Scarlati is a professionally trained chef, recipe developer, and founder of Scarlati Family Kitchen. She creates approachable, chef-quality recipes designed to bring families together and help home cooks feel confident in the kitchen. With a warm, down-to-earth style, Amanda makes cooking simple, enjoyable, and a way to create lasting traditions.
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