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Cheesy Western Skillet with Hash Browns and Ham

Cheesy Western skillet with hash browns and ham—golden, crispy shredded hash browns pan-fried until deeply caramelized, then topped with melted cheddar and smoky ham. One skillet method layers vegetables and seasonings for a bubbly, melted-cheese finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 3 cup frozen shredded hash browns Thawed
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
Filling
  • 1.5 cup diced cooked ham
  • 0.5 cup diced green bell pepper
  • 0.5 cup diced red bell pepper
  • 0.5 cup diced yellow onion
  • 2 clove garlic Minced
  • 0.5 tsp smoked paprika
  • 0.25 tsp black pepper
  • 0.25 tsp salt
Topping
  • 1.5 cup shredded sharp cheddar cheese
  • 4 large eggs Optional baked egg variation
  • 2 tbsp chopped fresh chives or green onion

Equipment

  • 1 cast iron skillet

Method
 

Cook the hash browns
  1. Heat butter and olive oil in a large cast iron or nonstick skillet over medium-high heat until the butter is melted and sizzling.
  2. Press the thawed hash browns into the skillet in an even layer and cook undisturbed for 5–6 minutes until the bottom is deeply golden and crispy.
  3. Flip the hash brown layer in sections using a spatula, then press it back down and cook 4–5 minutes until the second side is golden.
Sauté the vegetables and ham
  1. Push the hash browns to the edges of the skillet to create space in the center.
  2. Add the diced onion, green and red bell peppers, and garlic to the center and cook for 3–4 minutes until softened and slightly caramelized.
  3. Add the diced ham to the pan and stir it into the vegetable mixture, then sprinkle with smoked paprika, black pepper, and salt.
  4. Cook for 2 more minutes until the ham is lightly browned.
  5. Mix the ham and veggie filling into the hash browns, redistributing everything evenly across the skillet.
Melt the cheddar (and optional eggs)
  1. Reduce heat to medium.
  2. Sprinkle the shredded cheddar cheese generously and evenly across the top.
  3. Cover with a lid or foil and let sit for 2–3 minutes until the cheese is fully melted and bubbly.
  4. Optional egg variation: Before adding cheese, create 4 small wells in the skillet, crack one egg into each well, then add cheese around (not over) the eggs.
  5. Cover and cook for 4–5 minutes until the whites are set and yolks are to your liking.
Serve
  1. Remove from heat and scatter chopped chives or green onion over the top.
  2. Serve directly from the skillet.

Notes

Pro tip: for the crispiest hash brown base, press the thawed shreds into a tight, even layer and avoid moving them during the first 5–6 minutes. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in a skillet over medium until warmed through. Freezing is not recommended because the hash browns lose crispness. For a lower-fat option, use reduced-fat cheddar and a smaller amount of butter.