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Cheesy Western Skillet with Hash Browns and Ham

Cheesy Western skillet with hash browns, diced ham, peppers, onions, and melted cheddar. Eggs cook in the hash brown bed with a cover for set yolks and a golden, one-pan 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: 720
Ingredients Equipment Method Notes

Ingredients
  

frozen hash browns
  • 20 oz frozen hash browns
ham
  • 1 lb ham
bell pepper
  • 1 bell pepper
onion
  • 1 onion
eggs
  • 6 eggs
shredded cheddar cheese
  • 2 cup shredded cheddar cheese
butter or oil
  • 3 tbsp butter or oil
salt and pepper
  • 0.25 tsp salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook the hash browns
  1. Heat the butter in a large cast iron skillet over campfire until melted and shimmering, with light sizzling around the edges.
  2. Add the hash browns and cook for 10 minutes, stirring occasionally, until golden and crisped in spots.
Add ham and vegetables
  1. Add the ham, bell pepper, and onion and cook for 5 minutes more, stirring occasionally, until the onion softens and the mixture is hot throughout.
Add eggs and melt cheese
  1. Create 6 wells in the hash brown mixture and crack 1 egg into each well.
  2. Sprinkle shredded cheddar cheese over everything, then cover with a lid or foil so steam builds and the cheese can melt.
  3. Cook for 8-10 minutes until the eggs are set to desired doneness, watching for firm whites and glossy-to-cook-through yolks depending on preference.
Finish and serve
  1. Season with salt and pepper to taste, then serve directly from the skillet while the cheese is melted.

Notes

Pro tip: pack the skillet tight with minimal stirring once the hash browns start browning so you get more crispy edges. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet over medium-low until warmed through and the cheese loosens (add a splash of water if needed). Freezing isn’t recommended for the best egg texture. For a lighter swap, use reduced-fat cheddar and trim visible fat from the ham.