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Cheesy Fried Ham and Potato Breakfast Skillet

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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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 486
Author Laurie McNamara


  • 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


  • 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.


Serving: 1g | Calories: 486kcal | Carbohydrates: 71g | Protein: 21g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 676mg | Potassium: 2013mg | Fiber: 8g | Sugar: 7g | Vitamin A: 340IU | Vitamin C: 43mg | Calcium: 257mg | Iron: 4mg