Cheesy Fried Ham and Potato Breakfast Skillet

Ham, peppers and onions fried in bacon fat and mixed with leftover red skins and topped with sharp white cheddar- and a fried egg. Breakfast doesn't get much better than this.

Course Breakfast & Brunch

Cuisine American

Keyword breakfast, brunch, ham, red skin potatoes, skillet meal

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 486

Author Laurie McNamara

Equipment

Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.

Ingredients

1 tablespoon bacon fat
1 cup diced ham hickory or applewood smoked
1/2 cup diced red onion
1/3 cup diced green pepper
1 clove garlic finely minced
1/2 teaspoon chopped fresh thyme
8 medium cooked redskin potatoes cut into eighths
1 cup grated extra sharp white cheddar cheese

Instructions

Preheat broiler and move the rack to the highest position.
In a 10-inch oven-safe skillet melt bacon fat over medium heat. Once hot, add in the ham and cook until crispy and golden, about 6 minutes, before transferring it to a small dish.
Add the onion and pepper to the skillet, stir and cook for 5 minutes or until just starting to soften. Add in garlic and thyme and cook for 1 minute.
Add the potatoes and ham to the skillet gently mix them into the onions and peppers until the potatoes are heated through. Give the pan a shake to settle everything into an even layer. Top with cheese and slide under the broiler for 2 to 3 minutes. Watch carefully so it does not burn.
Serve with eggs cooked how you prefer and buttered slices of toast.
*I roasted my potatoes at 400 degrees for about an hour or until a fork can pierce them easily. Let them cool before cutting into eigths.

Nutrition