Skillet Breakfast Hash – A One Pot Wonder

November 21, 2009Katie

A cast iron skillet.

My mom gave me this skillet, and I’m reluctant to post this recipe because I’m afraid she’ll ask for it back.

Mom, are you reading?

If so, you’re not getting it back!  Mr. Wonderful won’t let you have it after this morning’s breakfast!

Skillet Breakfast Hash.

Start by pouring 2 tablespoons of oil into a skillet.  If you have cast iron, I highly recommend it for this recipe…it just does something wonderful to the potatoes.

Turn your burner on high and get it really hot.  The key to these crispy potatoes is cutting them small and putting them in a smoking hot pan.  Don’t worry about peeling your potatoes.  There’s no need.

Unless you just truly hate crispy skinned potatoes.  In that case, I might ask you…


Okay, chop up 4-5 medium size russet potatoes into small cubes – and by small I mean 1/4 inch cubes.  Toss them into your skillet and don’t stir for about 2 minutes at all.  You want the bottoms of the cubes to brown nicely before turning them.

See the browness? That’s what you’re looking for.  Now stir them a bit and let them set again for another 2 minutes.  Then dump in one-half of a medium size onion, chopped fine.  Chop the onion pieces roughly about the same size as the potato chunks.  If at any point, you think you need more oil, add another tablespoon or two.

Stir these into the mix and let them cook for another 2-3 minutes.

Now, toss in one cup of chopped ham. I love the little pre-chopped packages at the grocery store, and always have some in the freezer.  But if you have leftover ham from Thanksgiving, this would be a wonderful way to use it up!  Again, make them small chunks.

Taking pictures with steam coming out of the pan is always a challenge.

Stir the ham in and mix everything up real well.  Allow the ham to brown up a bit, about another 2-3 minutes.

Then take a spoon and make 4 indentions into your hash, all the way to the bottom of the pan.  Make your indentions a couple inches in diameter.

Crack an egg into each hole you just made.

Sprinkle some salt and pepper over all and cover your pan with a lid, preferably a glass one so you can watch what’s going on.

The skillet is going to crisp up the bottom of the eggs, and the steam from the lid being on is going to cook the tops of the eggs.  Watch for the desired doneness you like in eggs.  It took ours about 4-5 minutes.

And just look at this.

Mr. Wonderful wandered into the kitchen at this point and his eyes lit up, and his smile got broad, and he kissed me and fell down on the tile and worshipped me.

Well, not really on the worship thing, but his eyes did light up.  I saw them.

We set the table and poured some apple cider and coffee and brought the skillet right to the table.

And it was a beautiful, beautiful thing.

A truly beautiful thing.

I’m thinking other things would be great in this also, maybe some chopped red or green pepper, or my favorite pepper of all time – the heavenly poblano.  What would you add?

Katie’s Printable Recipe – Skillet Breakfast Hash

Cooking with Love,


Skillet Breakfast Hash on Foodista


  • NannyRuth

    November 21, 2009 at 5:24 pm

    It looks wonderful -- and NO -- I don't want the skillet back. You and Mr. Wonderful will enjoy it!! Love from the hungry old folks in Michigan.....
  • Ruth

    November 23, 2009 at 5:09 pm

    Wow. I want to eat that right now.
  • Dorothy

    November 23, 2009 at 6:38 pm

    I made this tonight for my husband--It's definitely a man's meal! I seasoned it with Tony's creole seasoning and used andouille sausage instead of ham. He loved it!
    1. dishinanddishes

      November 23, 2009 at 7:02 pm

      Dorothy - great ideas! I'll have to try. I have trouble finding andouille around here! Where are you from? Ruth - you have to try it! SOOOO easy!
  • JoAnn

    December 2, 2009 at 11:34 am

    Oh, how fun! I love seeing new ways to use my cast iron pan. Can't wait to try it.
  • Jane Casey

    September 16, 2011 at 7:33 am

    I struggle every morning with my one sons breakfast. I am making this for him this morning. We live in Portland and the rain just started. This breakfast will perk us all up! Thanks Katie, YUM! Jane
    1. DishinandDishes

      September 17, 2011 at 9:29 am

      Jane - yay! I would love to visit your area someday. It is so beautiful up there! Hope you enjoy it!
  • Jane Casey

    September 20, 2011 at 7:45 am

    This recipe was delicious. It reminded me that I need to use my cast iron pan more often! Mine was a gift from my mother-in-law. Jane
    1. DishinandDishes

      September 20, 2011 at 9:17 am

      Jane - If I had to pick 2 pots/pans to use, one would be my cast iron skillet, the other would be my Le Creuset 5 quart dutch oven. I hardly use any other pans now!
    2. Jane Casey

      September 20, 2011 at 7:23 pm

      I agree about the pans. I just read that you have six kids and you food blog, have your TV show etc. just a few things on your plate. I am impressed. i can barely keep up with two kids. We lived in Norman, Oklahoma for a few years and almost moved to Tulsa just a bit ago. We love Portland and hope to stay, but OK would be ok because my family lives in OKC.
      1. DishinandDishes

        September 21, 2011 at 6:17 am

        Yes I am keeping busy Jane Casey! If you're ever here visiting, give me a holler! Love to meet you!

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