Recipes » Breakfast » Hash Brown Omelet Skillets

Hash Brown Omelet Skillets

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Rate This Recipe:

4.75 from 4 votes
These Hash Brown Omelet Skillets are layered with hash browns, ham, onions, peppers, cheese, and eggs. Great weekend breakfast!
Cook Time 30 minutes
Total Time 40 minutes
Hash Brown Omelet Skillets on a kitchen towel with a cup of coffee in the background.

These Hash Brown Omelet 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.

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 Omelet Skillets with their combination of potatoes, ham, onions, bell pepper, and eggs fits that description.

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

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Why You’ll 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

ingredient
notes
  • 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

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Cook’s 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.

Cook’s Tip 
Put the skillets on a large baking sheet to make handling easier.

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.

FAQs

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.

Have you tried this recipe? I’d love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down. You can always stay in touch on social media by following me on FacebookInstagram, or Pinterest and Sign Up to Get my Newsletter, too!

Recipe

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

Hash Brown Omelet Skillets

These Hash Brown Omelet Skillets are layered with hash browns, ham, onions, peppers, cheese, and eggs. Great weekend breakfast!
4.75 from 4 votes
Print It Rate It
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 health care 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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39 Comments

  1. 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!!

  2. 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!

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

  4. 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.

  5. 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 :-)

  6. 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!

  7. 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!

  8. 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!

  9. 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)

  10. 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.