Go Back

Cheesy Western Skillet with Hash Browns and Ham

Cheesy western skillet with hash browns, ham, peppers, onions, and melted cheddar for a hearty one-pan breakfast. Crisp golden hash browns are topped with eggs cooked in wells until set, then finished under a lid for melty cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Frozen hash browns
  • 1 bag (20 oz) frozen hash browns
Ham and vegetables
  • 1 lb ham diced
  • 1 bell pepper diced
  • 1 onion diced
Eggs and cheese
  • 6 eggs
  • 2 cup shredded cheddar cheese
Cooking fat and seasoning
  • 3 tbsp butter or oil
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Brown the hash browns
  1. Heat the butter in a large cast iron skillet over campfire. Cook until melted and shimmering, creating a hot surface for the hash browns.
  2. Add the hash browns and cook for 10 minutes, stirring occasionally, until golden. Keep the mixture spread in an even layer so the edges turn crisp.
Cook the filling
  1. Add the diced ham, bell pepper, and onion, then cook for 5 minutes more. Stir occasionally until the vegetables soften and the ham warms through.
Add eggs and cheese
  1. Create 6 wells in the hash brown mixture and crack an egg into each well. Press lightly so the eggs sit in the hash browns instead of running out.
  2. Sprinkle the shredded cheddar cheese over everything and cover with a lid or foil. Cook for 8-10 minutes until the eggs are set to your desired doneness.
Serve
  1. Season with salt and pepper to taste. Serve directly from the skillet while the cheese is melted and the eggs are hot.

Notes

For extra crisp hash browns, press the hash browns into the skillet right after adding them and avoid stirring too frequently during the first 10 minutes. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing isn’t recommended because the eggs can get watery when thawed. For a lower-fat option, use lean ham and reduced-fat cheddar.