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Cheesy Western Skillet with Hash Browns and Ham

Cheesy western skillet with hash browns and ham is a one-pan campfire breakfast with golden potatoes and melty cheddar. Eggs cook right in the skillet in formed wells for easy, scooped portions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Western Skillet with Hash Browns and Ham
  • 20 oz frozen hash browns
  • 1 lb ham, diced
  • 1 bell pepper, diced
  • 1 onion, diced
  • 6 eggs
  • 2 cup shredded cheddar cheese
  • 3 tbsp butter or oil
  • 0.25 Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Brown the hash browns
  1. Heat 3 tbsp butter or oil in a large cast iron skillet over campfire until shimmering and hot.
  2. Add frozen hash browns and cook for 10 minutes, stirring occasionally, until golden.
Cook the western filling
  1. Add ham, diced bell pepper, and diced onion, then cook for 5 minutes more, stirring occasionally, until warmed through.
Add eggs and melt cheese
  1. Create 6 wells in the hash brown mixture and crack 1 egg into each well.
  2. Sprinkle 2 cups shredded cheddar cheese over everything and cover with a lid or foil.
  3. Cook for 8-10 minutes, until the eggs are set to your desired doneness and the cheese is melted and bubbly.
Season and serve
  1. Season with salt and pepper to taste, then serve directly from the skillet.

Notes

For the best golden crust, avoid stirring the hash browns too frequently during the first 10 minutes. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over medium-low until warmed through. Freezing isn’t recommended because the potatoes and eggs can soften and weep after thawing. For a lower-fat option, use lean ham and reduce the cheddar to 1 cup.