Ham Potato Skillet Breakfast features ham, potatoes, green pepper, mushrooms, cheese and eggs all cooked in the same pan. An easy dish perfect for any meal!
This Ham Potato Skillet Breakfast is one of my favorite things to eat for breakfast…or dinner…or lunch.
I am so excited to share this dish with you. After all, there are potatoes in there!
I’ve said it before and I’ll say it again, “I love potatoes”.
They must be my all time favorite thing to eat. Silly, right?!
I took some help from the grocery store to get this dish on the table quickly.
With so many great products to make our lives easier, why not take advantage of them, right?!
So, I used the precut and precooked potatoes that already have diced onions in the package.
That way I don’t have to chop the potatoes and onions, and they are already cooked, I just have to warm them up and get a little carmelization going on.
I also used diced ham and precut/cooked mushrooms, so again, just warming and carmelizing.
These little conveniences help me get this dish on the table with less prep and in less time.
Fun fact; these eggs all came out of the same dozen and were all cooked the exact same way.
But, for some reason one egg looks different. It’s so funny the way things like this can happen.
I don’t mind though because it just gives the dish a homemade rustic look.
These Super Easy Buttermilk Biscuits and/or this Bacon Gravy would go great with this Ham Potato Skillet Breakfast.
Ham Potato Skillet Breakfast
Ingredients
- 2 tablespoons canola oil
- 1/2 cup green pepper diced
- 1 1/2 cups diced ham
- 1 package diced potatoes with onions 20 ounces
- 1/2 cup mushrooms (I use the kind in the jar)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup grated cheese
- 6 eggs
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Instructions
- Heat oil in a non-stick skillet over medium heat, add green pepper and ham, cook until the pepper begins to soften, and the ham begins to brown, 3-5 minutes.
- Add potatoes, cook for 15 minutes, covered, stirring every 3-4 minutes.
- Stir in mushrooms, make 6 indentations in potato mixture, sprinkle cheese over the top, break an egg into each indentation and cook until eggs are the desired doneness. I cooked mine 10 minutes for yolks that were not runny (overhard).
Notes
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I love potatoes with egg topping,it looks delicious.
Thanks!
It’s almost 9 am here in the UK and I could really go for a portion of this deliciousness right now:)
It is such a great breakfast, thanks for stopping by Monika!
Nothing better than a good skillet breakfast on a Saturday or Sunday morning! This looks SO good- definitely one my hubby and teenager will love!
It looks hearty and very delicious! I think this is great for any meal, Mindy.
Me too, in fact we eat this type of meal more for dinner than breakfast. Thanks, Angie!