Breakfast Hash

Breakfast Hash – Made with pre-shredded hash brown potatoes, rich eggs and ham, flavorful cheddar, fresh bell pepper, onion and herbs. It’s a comforting, casserole-like, all cooked in one skillet, homestyle dish that everyone will love!

Easy Breakfast Hash

This is a fantastic savory breakfast but also makes an excellent dinner too! It’s incredibly easy and perfectly hearty and satisfying.

Truly it’s just stick-to-your-ribs good food!

It’s also a versatile recipe with lots of options to swap out ingredients (such as using cooked sausage in place of ham) or add seasonings you enjoy (such as cajun seasoning).

It may soon become one of those recipes that you’re family enjoys so much you’ll have it memorized. And there’s really not a whole lot to it, just some basic ingredients you can always keep stashed in your fridge.

If you really want to go all out pair it with buttermilk pancakes – finished with blueberry syrup and whipped cream of course!

Breakfast Hash Recipe Ingredients

• Butter
• Refrigerated shredded hash brown potatoes
• Cooked ham
• Red bell pepper
• Yellow onion
• Eggs
• Salt and pepper
• Cheddar cheese
• Parsley

Scroll down for amounts, full recipe and print option.

How to Make Breakfast Hash

1. Melt butter in hot skillet: Melt 3 Tbsp butter in a 12-inch cast iron skillet (or other heavy skillet) over medium-high heat.
2. Saute pepper and onion: Add bell pepper and onion and saute 3 minutes.
3. Brown hash browns: Toss potatoes in with the bell pepper mixture then spread into an even layer, season with salt and pepper to taste. Let cook tossing only occasionally until starting to brown about 6 to 7 minutes.
4. Heat ham in mixture, push mixture to side: Toss in ham and cook until potatoes are tender, about 3 minutes longer. Push potatoes to one side of the pan. Reduce heat to low.
5. Pour in eggs and scramble: Melt remaining 1/2 Tbsp butter in empty half of skillet then pour in eggs. Season with salt and pepper and cook and scramble until eggs are just set and no longer runny.
6. Add cheese: Toss mixtures together, sprinkle with cheese and toss just a few times.
7. Finish with parsley: Sprinkle with parsley and serve warm.

Variations

• Use cooked sausage or chorizo in place of ham. Start with about 12 oz, then cook and crumble in a skillet (before beginning with this recipe) until it’s cooked through and drain fat – or use the fat in place of butter.
• Add other vegetables such as spinach, mushrooms, tomatoes etc.
• Try with other good melting cheeses such as Swiss, provolone, Muenster etc.
• Sprinkle with spices to taste. Cajun seasoning is a good option or single spices such as paprika, garlic powder or cayenne pepper.
• Use olive oil in place of butter if preferred.
• Trade yellow onion for red onion or even green onions.
• Add diced avocado over servings.
• Use the breakfast hash as filling in breakfast tacos. Just add salsa or pico de gallo!
• I prefer the shredded hash brown potatoes but the cubed potatoes should work great too. If you can’t find the refrigerated hash browns frozen should work as well, just follow their specific cooking guidelines.

Storage and Reheating Instructions

• If you have leftovers store in the fridge in an airtight container up to 3 days.
• Reheat individual portions in the microwave on a microwave safe plate on 50% power until heated through.

More Classic Breakfast Favorites to Try

• Baked Denver Omelette
• Breakfast Casserole
• Breakfast Potatoes
• Eggs Benedict
• Frittata
• Hash Browns

5 from 2 votes

Print Recipe

Breakfast Hash

Made with pre-shredded hash brown potatoes, rich eggs, flavorful cheddar, fresh bell pepper, onion and herbs. It's a comforting, casserole-like, all cooked in one skillet, homestyle dish that everyone will love!

Servings: 4

Prep15 minutes minutes

Cook20 minutes minutes

Ready in: 35 minutes minutes

Ingredients

• 3 1/2 Tbsp butter, divided
• 1 medium red bell pepper, chopped (1 1/4 cups)
• 1/2 cup chopped yellow onion
• 1 (20 oz) pkg. refrigerated shredded hash brown potatoes
• 8 oz. chopped cooked ham*
• 6 large eggs, lightly beaten to blend whites and yolks
• Salt and freshly ground black pepper, to taste
• 3/4 cup shredded cheddar cheese
• 2 Tbsp chopped parsley

Instructions

• Melt 3 Tbsp butter in a 12-inch cast iron skillet (or other heavy skillet) over medium-high heat.
• Add bell pepper and onion and saute 3 minutes.
• Toss potatoes in with the bell pepper mixture then spread into an even layer, season with salt and pepper to taste. Let cook tossing only occasionally until starting to brown about 6 to 7 minutes.
• Toss in ham and cook until potatoes are tender, about 3 minutes longer. Push potatoes to one side of the pan. Reduce heat to low.
• Melt remaining 1/2 Tbsp butter in empty half of skillet then pour in eggs. Season with salt and pepper and cook and scramble until eggs are just set and no longer runny.
• Toss mixtures together, sprinkle with cheese and toss just a few times.
• Sprinkle with parsley and serve warm.

Notes

• *Most all ham from the grocery store will be pre-cooked so you shouldn't need to cook it before hand. Just check the packaging label. I like to use ham from a leftover ham roast or a ham steak.
• If desired serve with ketchup or hot sauce.

Nutrition Facts

Breakfast Hash

Amount Per Serving

Calories 510 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 14g88%

Trans Fat 1g

Cholesterol 369mg123%

Sodium 1018mg44%

Potassium 839mg24%

Carbohydrates 31g10%

Fiber 3g13%

Sugar 3g3%

Protein 29g58%

Vitamin A 2713IU54%

Vitamin C 84mg102%

Calcium 233mg23%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Breakfast

Cuisine: American

Keyword: Breakfast Hash

Author: Jaclyn