Go Back

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 potatoes and melted cheddar. Eggs cook in wells so the yolks set to your preferred doneness while the whole skillet stays bubbling and savory.
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
  

Hash browns mixture
  • 20 oz frozen hash browns Use frozen for best crispness.
  • 1 lb ham Dice into bite-size pieces.
  • 1 bell pepper Dice small so it cooks through quickly.
  • 1 onion Dice small for even caramelization.
  • 6 eggs Crack into separate wells.
  • 2 cup shredded cheddar cheese Reserve some to top for extra melt.
  • 3 tbsp butter or oil Butter adds flavor; oil helps crisping.
  • 0.25 salt and pepper To taste; adjust after eggs set.

Equipment

  • 1 cast iron skillet

Method
 

Cook the hash brown base
  1. Heat 3 tablespoons butter or oil in a large cast iron skillet over campfire until shimmering, indicating it’s hot. Keep the skillet steady on the grate so the hash browns cook evenly.
  2. Add the frozen hash browns and cook for 10 minutes, stirring occasionally, until golden. Look for crisped edges and a dry, browned surface.
Add ham and vegetables
  1. Add the diced ham, bell pepper, and onion, then cook for 5 minutes more. Stir a few times so the vegetables soften and the ham warms through.
Finish with eggs and cheese
  1. Create 6 wells in the hash brown mixture and crack 1 egg into each well. Aim for the yolks centered so they don’t run into the hash browns.
  2. Sprinkle the shredded cheddar cheese over everything and cover with a lid or foil. Watch for steam rising as the cheese starts to melt.
  3. Cook for 8-10 minutes until the eggs are set to your desired doneness. For set whites, wait until the center stops looking glossy while the cheese is fully melted and lightly golden.
  4. Season with salt and pepper to taste and serve directly from the skillet. Use a spatula to scoop each portion with cheesy hash browns and an egg.

Notes

For extra campfire crisping, keep the skillet over steady, indirect heat so the hash browns brown without burning. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet or microwave until hot and the cheese remelts. Freezing isn’t recommended because the eggs can become watery after thawing. Dietary swap: use smoked turkey ham for a lighter option with a similar western skillet flavor.