Description
A hearty, one-skillet breakfast hash made with crispy potatoes, savory ham, fluffy eggs, and melted cheddar cheese—perfect for breakfast, brunch, or breakfast-for-dinner.
Ingredients
- 3½ tablespoons butter, divided
- 1 medium red bell pepper, chopped (about 1¼ cups)
- ½ cup chopped yellow onion
- 1 (20 oz) package refrigerated shredded hash brown potatoes
- 8 oz cooked ham, chopped
- 6 large eggs, lightly beaten
- Salt, to taste
- Freshly ground black pepper, to taste
- ¾ cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add the red bell pepper and onion and cook for 4–5 minutes until softened.
- Push vegetables aside and melt remaining butter. Add hash browns, spread evenly, and cook undisturbed for 5–6 minutes until golden. Flip and cook another 5 minutes.
- Season with salt and black pepper, then stir in chopped ham and cook 2–3 minutes until warmed through.
- Reduce heat slightly and pour in beaten eggs. Gently stir until eggs are just set.
- Sprinkle cheddar cheese over the top and allow it to melt.
- Remove from heat, garnish with parsley, and serve warm.
Notes
- Let the hash browns cook undisturbed for maximum crispiness.
- Swap ham with bacon or sausage if desired.
- Add vegetables like spinach or mushrooms for extra nutrition.
- Use a nonstick or cast-iron skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes