This breakfast hash recipe goes from the stove to the table in minutes. Perfect for busy mornings and sleep-in weekends.
Eggs and hashbrowns are cooked with ham, bell peppers, and loads of melty cheddar cheese in a single skillet.
Holly’s Breakfast Hash Highlights
- Flavor: This dish is full of cozy, hearty flavor. Crispy hash browns, smoky ham, and sweet bell peppers are all baked together with rich eggs and melty cheddar.
- Difficulty: Super easy! Just a few basic ingredients and simple steps make this a quick, satisfying meal any day of the week.
- Budget Tip: Use leftover ham, frozen peppers, and store-brand hash browns to stretch your grocery budget without skimping on flavor.
- Swaps: No ham? Try bacon or sausage. Swap in sweet potatoes for hash browns, use Monterey Jack instead of cheddar, or toss in mushrooms for a little extra goodness.
Breakfast Hash Ingredients
Potatoes: Frozen hash browns, tater tots, and even leftover scalloped potatoes or sweet potatoes are great in this recipe.
Eggs: Fresh eggs are cooked into the potato mixture, but you can omit the eggs and make scrambled eggs on the side if you prefer.
Ham: Diced ham, chopped breakfast links, crumbled breakfast sausage, or chopped bacon all work in this recipe.
Veggies: Onions, peppers, zucchini, or tomatoes. Anything can go in a breakfast hash skillet!
Cheese: Cheddar is better, but any kind will do. Shredded mozzarella, a Mexican blend, or a combo of what’s on hand will all taste great.
Mix & Match Morning Hash: Add in or top breakfast hash with tasty extras like diced avocado, sliced black olives or jalapenos, green chilis, corn niblets, salsa, sour cream, or guacamole.
How to Make Breakfast Hash Recipe
- Cook onion in oil. Add hash browns, ham, and peppers and cook (full recipe below).
- Make wells in the hash mixture and break an egg into each one.
- Season, top with cheese, and cook until eggs are cooked as desired.
Savvy Breakfast Hash Handling
- Keep leftover breakfast hash in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. Enjoy leftover hash as an on-the-go breakfast burrito or in a pita pocket.
- Portions can be frozen in quart-sized zippered bags for single-sized portions for up to one month. Thaw them overnight in the refrigerator or add them frozen to a crock pot set to low until ready to serve.
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Breakfast Hash With Ham
Equipment
Ingredients
- 2 tablespoons olive oil
- ½ cup onion diced
- 4 cups frozen hash browns thawed
- 1 ½ cups cooked ham diced
- ½ green bell pepper finely diced
- 4 eggs
- salt and pepper to taste
- ¼ cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F. Heat olive oil in an ovenproof skillet over medium heat.
- Add onion to the skillet and cook about 5 minutes, or until softened.
- Mix in hash browns, ham, and green peppers. Cook until the hash browns are lightly browned.
- Create 4 holes in the hash brown mixture and break an egg into each hole.
- Season with salt and pepper, top with cheese, and bake for 12-15 minutes or until the eggs are cooked to your preference*.
Notes
- *Note, the eggs will continue to cook once removed from the oven so do not overcook.
- Refrigerate leftovers covered for 3 to 4 days. Reheat on the stovetop or the microwave.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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The “Print Recipe” link does not work, just keeps looping around to the same page, any solutions?
Oh no! We haven’t had that issue with the print button Christine, so I can’t say for sure what happened. Hopefully this is fixed for you now!