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One-Pan Country Breakfast Skillet
Crispy on the bottom and incredibly fluffy on top, this hearty skillet brings all your morning favorites into one pan. Savory diced ham, fresh tomatoes, and green onions cut right through the richness of the melted cheddar cheese. You'll love how the golden hashbrowns contrast with the soft, cheesy eggs. It's a filling meal that easily anchors a relaxed weekend brunch.
Equipment
- Skillet
Ingredients
- 5 c. frozen shredded hashbrowns, thawed
- salt, pepper and garlic powder to taste
- 6 to 8 eggs
- 1/3 c. milk
- 1 to 2 tomatoes, chopped
- 4 to 6 green onions, thinly sliced
- 1/4 lb. thinly sliced deli ham, diced
- 1-1/2 c. shredded Cheddar cheese
Instructions
- 1Cook the thawed hashbrowns in a large skillet according to the package instructions, seasoning with salt, black pepper, and garlic powder. Transfer the cooked potatoes to a plate and set aside. Getting the potatoes crispy first ensures they won't turn mushy when the eggs are added.
- 2Whisk the eggs and milk together in a medium bowl until well combined. Fold in the chopped tomatoes, sliced green onions, and diced deli ham. Whisking thoroughly incorporates air, which gives you much fluffier scrambled eggs.
- 3Return the skillet to medium heat, add the cooked hashbrowns back to the pan, and pour the egg mixture over them. Scramble the mixture gently, folding in the shredded cheddar cheese as the eggs begin to set. Keep stirring until the eggs are fully cooked and no longer runny.
Notes
- Make ahead: You can chop the vegetables and dice the ham the night before to save time in the morning.
- Storage: Keeps in the fridge for up to 3 days in an airtight container. Reheat gently on the stove or in the microwave.
- Serving: Pair this skillet with fresh-squeezed orange juice for a complete diner-style breakfast experience.