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Cheesy Western Skillet with Hash Browns and Ham

Cheesy western skillet with hash browns and ham is a one-pan breakfast with golden potatoes, diced ham, peppers, onions, and melty cheddar. Eggs cook in wells on top for set yolks and a cheesy, skillet-ready finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Western Skillet with Hash Browns and Ham
  • 20 oz frozen hash browns Frozen shredded hash browns, use straight from the bag.
  • 1 lb ham, diced Dice into bite-size pieces.
  • 1 bell pepper, diced Dice into small pieces for even cooking.
  • 1 onion, diced Dice for quick sauté alongside the hash browns.
  • 6 eggs Crack into separate wells in the skillet.
  • 2 cup shredded cheddar cheese Use shredded cheddar for easy melting.
  • 3 tbsp butter or oil Choose butter or oil for browning.
  • salt and pepper to taste Season throughout and just before serving.

Equipment

  • 1 cast iron skillet

Method
 

Cook the hash browns
  1. Heat 3 tbsp butter or oil in a large cast iron skillet over campfire until hot and shimmering, with a steady cooking surface.
  2. Add frozen hash browns and cook for 10 minutes, stirring occasionally, until they look golden and crisp at the edges.
Add the western mix
  1. Add ham, bell pepper, and onion to the skillet and cook for 5 minutes more, stirring once or twice, until the vegetables are softened.
Add eggs and melt cheese
  1. Create 6 wells in the hash brown mixture and crack 1 egg into each well, keeping the yolks intact.
  2. Sprinkle shredded cheddar cheese over everything, then cover with a lid or foil so steam lifts the heat over the eggs.
  3. Cook for 8-10 minutes until the eggs are set to your desired doneness, watching for steam rising and the cheese turning fully melted and lightly golden in spots.
Season and serve
  1. Season with salt and pepper to taste and serve directly from the skillet while the cheese is still melted.

Notes

For the crispiest hash browns, spread them into an even layer before cooking and stir only occasionally during the first 10 minutes. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because the potatoes and eggs can change texture. For a lower-saturated-fat option, use olive oil instead of butter and choose reduced-fat cheddar.