Easy Breakfast Hash with Ham and Cheese Recipe
This hearty Breakfast Hash is a delicious, savory dish featuring tender sautéed bell peppers, onions, shredded hash brown potatoes, and diced ham all cooked together with fluffy scrambled eggs and melted cheddar cheese. Finished with a touch of fresh parsley, it’s the perfect comforting meal to start your day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- 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
- 1 (20 oz) pkg. refrigerated shredded hash brown potatoes
- 2 Tbsp chopped parsley
Protein & Dairy
- 8 oz. chopped cooked ham
- 6 large eggs, lightly beaten to blend whites and yolks
- 3/4 cup shredded cheddar cheese
Fats & Seasonings
- 3 1/2 Tbsp butter, divided
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the skillet: Melt 3 tablespoons of butter in a 12-inch cast iron skillet or other heavy skillet over medium-high heat to get a hot, even cooking surface ready for sautéing.
- Sauté vegetables: Add the chopped red bell pepper and yellow onion to the skillet and sauté for 3 minutes until softened and fragrant, building the base flavors for the hash.
- Cook the potatoes: Stir in the shredded hash brown potatoes with the pepper and onion mixture, spreading everything into an even layer. Season with salt and freshly ground black pepper to taste. Let cook, tossing only occasionally, until the potatoes start to brown, about 6 to 7 minutes, developing a crispy texture.
- Add ham and finish cooking potatoes: Toss in the chopped cooked ham and cook for about 3 more minutes until the potatoes are tender and heated through. Push the potato mixture to one side of the skillet and reduce heat to low to prepare for scrambling eggs.
- Scramble the eggs: Melt the remaining half tablespoon of butter in the empty side of the skillet. Pour in the beaten eggs, and season again with salt and pepper. Cook gently, scrambling until the eggs are just set and no longer runny, keeping them soft and fluffy.
- Combine and add cheese: Mix the potato and egg mixtures together in the skillet. Sprinkle the shredded cheddar cheese over the top and toss gently just a few times to allow the cheese to melt slightly without over-mixing.
- Garnish and serve: Sprinkle the chopped parsley over the hash for a fresh herbal note. Serve the Breakfast Hash warm and enjoy a satisfying meal to start your day.
Notes
- Use cooked ham for convenience; leftover ham works perfectly.
- If you prefer, swap out cheddar cheese for another favorite melting cheese like Monterey Jack or mozzarella.
- For extra crispiness, allow the hash brown potatoes to brown without stirring constantly.
- This recipe is great for meal prep; refrigerate leftovers and reheat in a skillet or microwave.
- Gluten-free as long as the shredded potatoes and ham are confirmed gluten-free.