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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, crispy hash browns and melty cheddar. You cook the hash browns first, layer in ham and vegetables, then bake eggs in wells until just set, finishing with a salty-and-peppery skillet-ready serve.
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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
  • 1 bag (20 oz) frozen hash browns
ham
  • 1 lb ham, diced
bell pepper
  • 1 bell pepper, diced
onion
  • 1 onion, diced
eggs
  • 6 eggs
cheddar cheese
  • 2 cup shredded cheddar cheese
butter or oil
  • 3 tbsp butter or oil
salt and pepper
  • 0.25 Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook the hash browns
  1. Heat 3 tablespoons butter or oil in a large cast iron skillet over a campfire until shimmering.
  2. Add the frozen hash browns and cook for 10 minutes, stirring occasionally, until golden.
Add the western fillings
  1. Add diced ham, bell pepper, and onion and cook for 5 minutes more, stirring so they heat through.
Add eggs and melt cheese
  1. Create 6 wells in the hash brown mixture and crack an egg into each well.
  2. Sprinkle shredded cheddar cheese over everything and cover with a lid or foil so steam builds.
  3. Cook for 8-10 minutes until the eggs are set to your desired doneness, with cheese melted and bubbling at the edges.
Finish and serve
  1. Season with salt and pepper to taste and serve directly from the skillet while hot.

Notes

For crispier hash browns, spread them into an even layer before the first 10 minutes and avoid frequent stirring. Store leftovers in the refrigerator up to 3 days; reheat in a skillet until warmed through. Freezing isn’t recommended because the eggs and hash browns can lose texture. For a lower-fat option, use reduced-fat cheddar and trim the ham if desired.