These Hash Brown Omelet Skillets are layered with hash brown potatoes, ham, onions, peppers, cheese, and eggs. It’s a fantastic weekend breakfast!
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.
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
- 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)
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
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
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
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
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
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.
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.
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!
Hash Brown Omelet Skillets
- 7 ½ teaspoons butter divided
- 4 cups refrigerated shredded hash browns or frozen hash browns, thawed
- 2 egg whites
- ½ small onion diced
- ½ small red bell pepper diced
- 4 ounces ham diced
- 3 ounces cheddar cheese grated
- 6 eggs
- 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.
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.
— This post was originally published on January 17, 2012.