Go Back

Cheesy Western Skillet with Hash Browns and Ham

Cheesy western skillet with hash browns, ham, peppers, and onions cooked until golden, then finished with melted cheddar and set eggs. One-pan campfire breakfast skillet meal that’s hearty, scoopable, and restaurant-style in a cast iron pan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Frozen hash browns
  • 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
  • 3 tbsp butter or oil
Seasoning
  • 0.25 salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Brown the hash browns
  1. Heat 3 tablespoons butter or oil in a large cast iron skillet over campfire until shimmering. Add the frozen hash browns and cook for 10 minutes, stirring occasionally, until golden with crisp edges.
Cook the western filling
  1. Add the diced ham, bell pepper, and onion to the skillet and cook for 5 minutes more, stirring once or twice. Cook until the vegetables soften and the ham is heated through.
Add the eggs
  1. Create 6 wells in the hash brown mixture and crack an egg into each well. Keep the eggs centered so they sit in the hash browns.
Melt the cheese and set the eggs
  1. 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 and the cheese is melted.
Season and serve
  1. Season with salt and pepper to taste and serve directly from the skillet. Scoop portions with a spatula while the cheese is still melted and glossy.

Notes

Pro tip: if your hash browns look dry, add an extra thin drizzle of oil to the skillet before browning so you get a deeper golden crust. Store leftovers in an airtight container in the fridge for up to 3 days; reheat covered in a skillet or microwave until hot. Freezing isn’t recommended because the eggs can turn rubbery after thawing. For a lighter option, swap some of the cheddar for reduced-fat cheddar or use half cheese and half shredded low-fat mozzarella.