Breakfast Hash Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://platedandproud.com/breakfast-hash-recipe/
