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Hash Brown Breakfast Skillets

These Hash Brown Breakfast Skillets are layered with hash brown potatoes, ham, onions, peppers, cheese, and eggs. It’s a fantastic weekend breakfast!

Hash Brown Omelet Skillets on a kitchen towel with a cup of coffee in the background.

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I love weekends. Weekends are when we slow down and do what we want to do instead of what our jobs demand. For me, one of the pleasures of weekends is having time to cook breakfast. A proper breakfast – not just a quick cup of coffee and a muffin.

In my world, a “proper breakfast” always includes eggs, either bacon or ham, and either grits or hash browns. It doesn’t really matter how they’re presented, as long there’s some combination of those few things.

When I set out to create this recipe, I wanted something simple, an all-in-one type of dish with minimal fuss. I think these Hash Brown Breakfast Skillets, with their combination of potatoes, ham, onions, bell pepper, and eggs, fit that description.

All you need to add is some toast, coffee, and juice. You’re gonna like this one. I guarantee it.

❤️ Why We Love This Recipe

  • QUICK AND EASY – 10-minute prep time! 
  • FAMILY BREAKFAST – Great for lazy weekends.
  • PRETTY! – We eat with our eyes first, remember?

🛒 About the Ingredients

  • Butter
  • Hash Browns (buy the refrigerated ones in the dairy case for the easiest, quickest prep; or you can thaw out some frozen ones)
  • Eggs (the fresher the better, always)
  • Salt and Pepper
  • Onion (I typically use yellow onions for almost everything and they work fine here but you can use any onions that you have on hand)
  • Bell Pepper (your choice of color; I used red just because it’s pretty)
  • Diced Ham (buy the packaged already diced ham to make your life easier)
  • Cheddar Cheese (mild, sharp, extra sharp – whatever you like)

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🔪 How to Make Hash Brown Omelet Skillets

TIP: This recipe can easily be made in one 10-inch skillet, 6 large muffin cups, or six ramekins. I just happen to have these really cute little Lodge cast iron skillets and used them for a fun presentation. To make the recipe in muffin cups or ramekins, you’d divide your ingredients evenly between them.

Start by preheating your oven to 475 degrees.

Prep the Skillets

Three mini skillets on a baking sheet; each liberally coated with butter.

Prepare the individual skillets (or one 10-inch skillet, or 6 large muffin cups, or 6 small ramekins) with a smear of butter and set them aside.

TIP: Put the skillets on a large baking sheet to make handling

Microwave the Hash Brown Mixture

In a large microwave-safe bowl, melt 4 teaspoons of butter. Remove the bowl from the microwave and add the hash browns and egg whites. Season with salt and black pepper to taste. Using a wooden spoon, mix gently but thoroughly.

Add Potatoes to the Skillets

Individual skillets containing hash brown, butter, and egg white mixture.

Divide the mixture evenly between the skillets (or muffin cups or ramekins), pressing firmly into the bottom and up the sides of each skillet or muffin cup. Bake for 15 minutes.

Cook the Ham and Veggie Filling

Diced ham, red bell pepper, and onion cooking in a small skillet.

While the hash browns are cooking, prepare the filling. In a small non-stick skillet, melt ½ teaspoon of butter over medium heat. Add the onion, bell pepper and ham.

Cook, stirring occasionally, until the onion has softened. Season with a little salt and pepper.

Add Filling and Top with Cheese

Skillets with filling and cheese added.

Remove the skillets with the hash browns from the oven and divide the onion-pepper-ham mixture evenly among each.

Top with the cheddar cheese. Return to the oven and bake for 2 additional minutes or just until the cheese has melted.

Add Eggs and Bake

Skillets with eggs added to top of filling mixture.

Remove the skillets from the oven and crack two eggs into each (one egg into each muffin cup or ramekin if using). Season with salt and pepper.

Return to the oven and bake until whites are set but yolks still runny – about 7-8 minutes.

If using skillets, muffin cups, or ramekins serve directly from the cooking vessel. If using one 10-inch skillet, cut into six portions and serve immediately.

❓ Questions About Hash Brown Skillets

How do I store and reheat the leftovers?

Any leftovers can be stored in the refrigerator in an airtight container for about 3 days. To reheat, I suggest using the microwave with the “auto reheat” setting.

What Can I Serve with This?

For breakfast, all that’s needed is some toast or biscuits with butter and jam, coffee, juice, and/or tea. For brunch, these skillets are delicious served with a tossed green salad or with a mixed fruit salad.

Hash Brown Breakfast Skillet on a kitchen towel with a cup of coffee in the background.
Lana Stuart.

More Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

📖 Recipe

Hash Brown Omelet Skillets on a kitchen towel with a cup of coffee in the background.

Hash Brown Breakfast Skillets

These Hash Brown Breakfast Skillets are layered with hash browns, ham, onions, peppers, cheese, and eggs. Great weekend breakfast!
4.84 from 6 votes
Print It Rate It Save
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 338kcal
Author: Lana Stuart

Ingredients

  • 7 ½ teaspoons butter divided
  • 4 cups refrigerated shredded hash browns or frozen hash browns, thawed
  • 2 egg whites
  • Salt
  • Pepper
  • ½ small onion diced
  • ½ small red bell pepper diced
  • 4 ounces ham diced
  • 3 ounces cheddar cheese grated
  • 6 eggs

Instructions

  • Preheat the oven to 475 degrees.
  • Using 3 teaspoons softened butter, prepare three 6” skillets (or one 10-inch skillet, 6 large muffin cups, or 6 small ramekins) and set aside.
  • In a large microwave-safe bowl, melt 4 teaspoons butter.
  • Remove from microwave and add the hash browns and egg whites.
  • Season with salt and black pepper to taste.
  • Using a wooden spoon, mix gently but thoroughly.
  • Divide the mixture evenly between the skillets (or muffin cups, or ramekins), pressing firmly into the bottom and up the sides of each skillet or muffin cup.
  • Bake for 15 minutes.
  • While the hash browns are cooking, prepare the filling.
  • In a small non-stick skillet, melt 1/2 teaspoon of butter over medium heat.
  • Add the onion, bell pepper and ham.
  • Cook, stirring occasionally, until the onion has softened.
  • Season with salt and pepper.
  • Remove the skillets (or other cooking vessels) with the hash browns from the oven and divide the onion-pepper-ham mixture evenly among each.
  • Top with the cheddar cheese.
  • Bake for 2 minutes.
  • Remove skillets (or other cooking vessels) from the oven and crack two eggs into each (or all six into a 10-inch skillet, or one egg into each muffin cup or ramekin).
  • Season lightly with salt and pepper.
  • Bake until whites are set but yolks still runny – about 7-8 minutes.
  • If using mini skillets, muffin cups, or ramekins – serve directly from the cooking vessel. If using one 10-inch skillet, cut into six portions and serve immediately.

Notes

For breakfast, all that’s needed is some toast or biscuits with butter and jam, coffee, juice, and/or tea. For brunch, these skillets are delicious served with a tossed green salad or with a mixed fruit salad.
Any leftovers can be stored in the refrigerator in an airtight container for about 3 days. To reheat, I suggest using the microwave with the “auto reheat” setting.
 

Nutrition Information

Serving 1 | Calories 338kcal | Carbohydrates 27g | Protein 17g | Fat 18g | Saturated Fat 9g | Cholesterol 204mg | Sodium 468mg | Potassium 578mg | Fiber 2g | Sugar 1g | Vitamin A 846IU | Vitamin C 25mg | Calcium 143mg | Iron 2mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on January 17, 2012.

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41 Comments

  1. 5 stars
    Could not have tried a better weekend morning breakfast – thank you! I cut the recipe in half, still used a 10 inch cast iron skillet and it was perfect! Will def try the full recipe the next time we have guests!

    1. I’m so please to know that you enjoyed the recipe, Karlee! It’s one of our favorites here as well — especially on a rainy weekend morning.

  2. This recipe sounds very yummy, but I am wondering if I you could adjust it for casserole dish ?
    Thank you for answer :)

    1. Lana Stuart says:

      I haven’t tried that Simona. If you try it please let me know how it turns out!

  3. Did this one over the holidays as well, another great dish. Looking for something easy to do for son’s birthday feeding about 20, got any suggestions

    1. Lana Stuart says:

      I’d do something like a breakfast casserole (or 3!) or my ham and cheese strata.

  4. gloria patterson says:

    This will be our Sunday breakfast thanks for the great ideas

  5. lynn julian says:

    Enjoy the ham. But couldn’t you substitute that Mexican sausage (chorizo?) To give it a kick?

  6. I wonder – could you scramble the eggs first before you bake? I am not a fan of a runny egg.

    1. Lana Stuart says:

      I’m really not sure about that, Melissa. You could just cook them a few more minutes until the eggs are set instead of runny.

  7. I just made this for my husband and myself, tonight. It was wonderful. I used one 12″ cast iron skillet. I halved the hash browns (they were diced instead of shredded and had to cook them about 25 minutes) but kept everything else the same. Thank you!!

    1. I’m so glad you enjoyed it, Nikki. It’s one of those recipes that’s good for either breakfast or supper.

  8. OMG!! These are delish!! Since I am lacking in the cast iron skillet department, I used muffin tins and… Wow!! My hubby and I scarfed these right up! Thank you for a stellar recipe and thank you Pinterest for finding it for me!

    One thing: I had to decrease the amount of hashbrowns in order to get these to fit into muffin tins. For six muffin tins, I only used about 22 ounces 0f potatoes, rather than the 4 pounds (!). Thanks again!

  9. This is my dinner tomorrow, “Breakfast for Dinner”, looks so yum!

  10. My hubby doesn’t like runny eggs. Is there a way for me to incorporate scrambled eggs instead?

    1. Maybe you could try beating the eggs and pouring them over. Or you could just cook the whole eggs for a few minutes longer until the yolks are set.

  11. Simply, pretty, and yummy!

  12. feastonthecheap says:

    This breakfast feast makes me want the weekend to come even faster and hang around longer! Absolutely perfect dish for breakfast, lunch, or dinner. LOVE it!!

  13. How wonderful, I would happily jump out of bed for this in the morning!
    mary x

  14. This looks delicious!!! You can make it for me anytime.

  15. M.J. Jacobsen says:

    I just made these! I don’t have large muffin tins, so I put it all in a large cast iron skillet, and it turned out great! Thanks for the recipe, I just found your site through Pintrest!

    1. You know, I thought about doing it all in one large skillet. Glad to know it works well that way, too!

  16. The Elegant Eggplant says:

    YUM!! This has everything I want in a breakfast.. who needs to go out with I can have this at home?? Delish!

  17. Barbara | Creative Culinary says:

    You are killing me! No breakfast yet…need I say more?

  18. Rachel Willen@Foodfix says:

    Don’t you just love anything with a runny egg on top? This omelette looks like it would really stick to your ribs! Love those little Lodge pans too! Being Gluten intolerant I’m always looking for ways to enjoy eggs and not miss the bread…this seems like a hearty way to do it. You’d love my vinegar braised greens with a runny egg on top…makes an eggs-for-dinner or lunch kind of meal during the week.

    1. Those greens do sound good!

  19. The Dinner Belle for Kimberlybelle.com says:

    Who doesn’t love a one skillet meal?! So easy for clean up, especially on the weekends when you least feel like doing dishes. Also thank you for using shredded potatoes or hash browns! I am from the Midwest and moved East and on the East Coast there are no hash browns! They have home potatoes which I am not a fan of-they do not have the same crisp and delicious potato flavor as just plain shredded potatoes.

    The Dinner Belle for Kimberlybelle.com

    1. Oh, yes, we love hash browns! Surprised you’ve had trouble finding them on the east coast. They’re all over the place here in Georgia :-)

  20. That really looks like the perfect breakfast. I might try it out sometime using sweet potatoes instead of regular. And I just love those skillets, too – there’s something so nice and rustic about them!

  21. This is the perfect winter lunch or dinner for me – and making it in large muffin tins sounds fun but I do love the little skillets (I took one from my mom on my last visit). I love all the hearty ingredients you add to the skillet. Really delicious!

    1. Most definitely a great dinner choice, Jamie. Especially on a cold winter night.

  22. I would love to have skillets like that one day! They look so handy, and perfect for individual or small portions. The whole thing looks delicious!A breakfast of champions you could say! Bravo!

    1. Thanks, Jeff. It’s definitely a keeper of a recipe.

  23. Its not often I can look at an egg and think “I could eat that” but I could eat this. It looks yummy!

    I also have a nice stack of magazines near my chair….and Grumpy is always complaining about it. lol I tell him tough. Its my hobby and I AIN’T givin’ it up! ;o)

    1. You know, I really need to clean up that stack of magazines but I’m not giving it up, either!

  24. If I was served this for breakfast…I’d kiss the cook. Looks SO dang amazing, not to mention, I need to get me a few of those cast iron mini’s! I’m a ‘breakfast for dinner’ lover, so these will be dinner very soon!

    1. This is a perfect “breakfast for dinner” recipe, Lisa. For dinner I’d probably add a little fresh fruit salad and maybe a biscuit or two.

  25. sippitysup says:

    Oh to wake up to that! GREG

    1. Thanks, Greg. It’s delicious and will take you all way through to dinner!

  26. Ooh, those look de-lish! Is it sad that even just the buttered skillets look great to me? ;)

    1. Ha ha! They’re even better once you put something in them, Katrina :-)