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Cheesy Western Skillet with Hash Browns and Ham

Cheesy western skillet with hash browns and ham makes a campfire breakfast that’s golden, cheesy, and cooked all in one cast iron skillet. Crispy hash browns are topped with diced ham, peppers, onions, and eggs baked under a lid until set.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Frozen hash browns
  • 1 bag (20 oz) frozen hash browns Use straight from frozen for the crisp, golden texture.
Ham and vegetables
  • 1 lb ham Dice into bite-size pieces so it heats through quickly.
  • 1 bell pepper Dice evenly for consistent bites.
  • 1 onion Dice for even cooking.
Eggs and cheese
  • 6 eggs Crack just before adding to wells to keep yolks intact.
  • 2 cup shredded cheddar cheese Use enough to melt into a cohesive cheesy layer.
Seasoning and cooking fat
  • 3 tbsp butter or oil Choose butter for flavor or oil for easier campfire performance.
  • 0.25 salt Add to taste after eggs set; can be adjusted for ham saltiness.
  • 0.25 pepper Freshly ground if available; add to taste.

Equipment

  • 1 cast iron skillet

Method
 

Brown the hash browns
  1. Heat 3 tablespoons butter or oil in a large cast iron skillet over campfire until shimmering.
  2. Add frozen hash browns and cook for 10 minutes, stirring occasionally, until golden and crisp at the edges.
Cook the western mix
  1. Add diced ham, bell pepper, and onion, then cook for 5 minutes more, stirring occasionally, until heated through.
Set the eggs
  1. Create 6 wells in the hash brown mixture and crack 1 egg into each well so the yolks sit in the center.
  2. Sprinkle shredded cheddar cheese over everything, then cover with a lid or foil.
  3. Cook for 8-10 minutes until the eggs are set to your desired doneness, watching for firm whites and glossy yolks if you prefer them.
Serve
  1. Season with salt and pepper to taste and serve directly from the skillet.

Notes

For the best crisp-tender hash browns, stir only occasionally during the first 10 minutes so they can brown. Keep leftovers in a sealed container in the fridge up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing isn’t recommended because the eggs and hash browns can turn watery. If you want a lower-fat option, use reduced-fat cheddar and a light brush of oil instead of butter.