Cheesy Hash Brown Breakfast Skillet

Cheesy Hash Brown Breakfast Skillet

As if I needed another reason to love weekend breakfasts, I recently came up with this delicious and hearty Cheesy Hash Brown Breakfast Skillet. Delicious veggies, gooey cheese and soft eggs are right up my alley. 

Now I shredded my own potatoes to make this, but if you have frozen shredded potatoes or hash browns already at home, be my guest to use those up! One tip I have if you shred your own, be sure once they are shredded that you wrap them in a few paper towels and wring them out. If they are too watery they won't brown up in the pan!

My next step is to go out and buy myself a few of those cute little individual skillets, so that I can be fancy and make myself one of these during the weekdays. Just one tiny skillet for little ole' me. With one beautiful egg in the center. It will be glorious I tell ya.

Cheesy Hash Brown Breakfast Skillet
Recipe written by The Chef Next Door
Serves 3-4


Ingredients:
3 Tbsp butter, divided
1/2 of a medium onion, chopped
1/2 of a red or green bell pepper, chopped
2 cups shredded potatoes (about 2 large Russet potatoes)
1/2 cup diced ham
1 cup shredded cheddar cheese
3-4 large eggs (I only needed 3 but you can add a 4th)
Salt and pepper

Preheat the oven to 375 degrees. 

Heat a cast iron skillet or any large ovenproof skillet over medium-high heat. Add 2 tablespoons of the butter and melt. Add the chopped onion and red pepper and sprinkle with salt. Allow to cook for 5-7 minutes, until the veggies are tender.

Turn the heat down to medium and add the last tablespoon of butter to the pan. Add the shredded potatoes to the skillet with the vegetables and sprinkle with salt and pepper. Spread the potatoes in an even layer in the pan and press down with a spatula. Allow the potatoes to cook for about 10 minutes without moving. Flip the potatoes over and cook for another 10 minutes, allowing the potatoes to cook completely and get brown. If they are starting to burn, turn the heat down.

Once the potatoes are cooked through, add the diced ham. Stir the mixture well and cook for another 2 minutes or so. Turn the heat off and sprinkle the cheese over the top of the potatoes evenly. Crack the eggs directly on top of the cheese, leaving a little room in between each egg. (I used three eggs because I have a family of three, but there is plenty of room to add more if needed)

Place the skillet into the oven and cook for 12 minutes, until the eggs are set and the cheese is melted. Once done, remove the skillet carefully and allow to cool for just a couple of minutes. Cut the breakfast bake into thirds (or fourths), making sure each person get a nice helping of the hash brown mixture plus an egg.

Bon Appetit!