Breakfast Hash Recipe

Introduction

This hearty breakfast hash combines crispy potatoes, savory ham, and fluffy scrambled eggs for a satisfying start to your day. With colorful bell peppers and melted cheddar cheese, it’s a delicious one-pan meal that’s quick to prepare and sure to please.

Ingredients

• 3 1/2 Tbsp butter, divided
• 1 medium red bell pepper, chopped (about 1 1/4 cups)
• 1/2 cup chopped yellow onion
• 1 (20 oz) package refrigerated shredded hash brown potatoes
• 8 oz chopped cooked ham
• 6 large eggs, lightly beaten to blend whites and yolks
• Salt and freshly ground black pepper, to taste
• 3/4 cup shredded cheddar cheese
• 2 Tbsp chopped parsley

Instructions

1. Step 1: Melt 3 tablespoons of butter in a 12-inch cast iron skillet or other heavy skillet over medium-high heat.
2. Step 2: Add the chopped red bell pepper and yellow onion, sautéing for about 3 minutes until softened.
3. Step 3: Stir in the shredded hash brown potatoes with the pepper and onion mixture. Spread everything into an even layer, season with salt and pepper, and cook, tossing occasionally, until the potatoes start to brown, about 6 to 7 minutes.
4. Step 4: Add the chopped ham and continue to cook until the potatoes are tender, approximately 3 minutes longer. Push the potato mixture to one side of the skillet and reduce the heat to low.
5. Step 5: Melt the remaining 1/2 tablespoon of butter in the empty side of the skillet. Pour in the beaten eggs, season with salt and pepper, and cook while scrambling until the eggs are just set and no longer runny.
6. Step 6: Combine the cooked eggs with the potato and ham mixture, then sprinkle the shredded cheddar cheese over the top. Toss gently a few times to incorporate the cheese.
7. Step 7: Garnish with chopped parsley and serve the hash warm.

Tips & Variations

• For extra flavor, try adding a pinch of smoked paprika or a dash of hot sauce to the potatoes while cooking.
• Swap the ham for cooked sausage or bacon for a different protein option.
• Use pepper jack cheese instead of cheddar for a spicy twist.
• To make it vegetarian, omit the ham and add mushrooms or zucchini.

Storage

Store any leftover breakfast hash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen hash browns instead of refrigerated?

Yes, frozen hash browns can be used. Make sure to thaw and drain any excess moisture first to help achieve a crispy texture while cooking.

Can I prepare this recipe ahead of time?

You can prep the vegetables and chop the ham ahead, but it’s best to cook the hash fresh for optimal taste and texture. Leftovers can be reheated as needed.

Breakfast Hash Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

This hearty Breakfast Hash combines sautéed bell peppers and onions, crispy shredded potatoes, savory cooked ham, and fluffy scrambled eggs all cooked together in a cast iron skillet and finished with melted cheddar cheese and fresh parsley. A perfect one-pan breakfast for busy mornings that delivers comforting flavors and satisfying textures.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium red bell pepper, chopped (1 1/4 cups)
• 1/2 cup chopped yellow onion

Protein

• 8 oz. chopped cooked ham
• 6 large eggs, lightly beaten

Starches & Dairy

• 1 (20 oz) package refrigerated shredded hash brown potatoes
• 3/4 cup shredded cheddar cheese
• 3 1/2 Tbsp butter, divided (3 Tbsp + 1/2 Tbsp)

Herbs & Seasoning

• Salt, to taste
• Freshly ground black pepper, to taste
• 2 Tbsp chopped parsley

Instructions

1. Prepare the Skillet: Melt 3 tablespoons of butter in a 12-inch cast iron skillet or another heavy skillet over medium-high heat to create a rich base for sautéing your vegetables.
2. Sauté Vegetables: Add the chopped red bell pepper and yellow onion to the skillet and sauté for 3 minutes until they start to soften and become fragrant.
3. Add Potatoes: Toss in the shredded hash brown potatoes with the bell pepper and onion mixture. Spread them into an even layer in the skillet, season with salt and freshly ground black pepper to taste, and let cook, tossing only occasionally, until the potatoes begin to brown, about 6 to 7 minutes.
4. Incorporate Ham: Add the chopped cooked ham to the skillet and continue cooking until the potatoes are tender, about 3 minutes longer. Then, push the potato and ham mixture to one side of the pan and reduce the heat to low.
5. Scramble Eggs: Melt the remaining 1/2 tablespoon of butter in the empty half of the skillet. Pour in the lightly beaten eggs, season with salt and pepper, and cook, stirring gently, to scramble the eggs until they are just set and no longer runny.
6. Combine and Add Cheese: Toss the scrambled eggs with the potato and ham mixture. Sprinkle shredded cheddar cheese over the top and toss just a few times to incorporate the cheese slightly melted into the dish.
7. Finish and Serve: Sprinkle chopped parsley over the hash for freshness and serve the breakfast hash warm, enjoying a satisfying and flavorful start to your day.

Notes

• Use a cast iron skillet for best heat distribution and crispy texture on the potatoes.
• Cooked ham can be substituted with cooked bacon or sausage as preferred.
• For a vegetarian version, omit the ham and add extra vegetables such as mushrooms or spinach.
• Make sure not to over-stir the potatoes when browning to allow a crispy crust to form.
• Adjust seasoning to taste, especially the salt, as ham and cheese add saltiness.
• Serve with toast or fresh fruit to round out the meal.

Keywords: breakfast hash, hash browns, ham and eggs, skillet breakfast, cheesy breakfast, easy morning meal