Ham and Potato Breakfast Skillet

Imperial May 13, 2026May 13, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Quick Ingredients

1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
1 small yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 garlic cloves, minced
8 ounces cooked ham, diced
3/4 teaspoon kosher salt, divided
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
4 large eggs
1 cup shredded sharp cheddar cheese
2 tablespoons chopped parsley or green onions, for serving

Do This

1. Preheat the oven to 400°F and place a rack in the center.
2. Par-cook diced potatoes in salted boiling water for 5 minutes; drain very well.
3. Cook potatoes in a hot 12-inch oven-safe skillet with oil and butter for 12 to 14 minutes, until browned and crisp at the edges.
4. Add onion and peppers; cook 5 minutes, then add garlic, ham, salt, paprika, and pepper.
5. Make 4 wells, crack in eggs, and sprinkle cheese around the skillet.
6. Bake at 400°F for 7 to 9 minutes, until egg whites are set and yolks are still slightly soft.
7. Rest 2 minutes, garnish with parsley or green onions, and serve hot.

Why You’ll Love This Recipe

Big breakfast flavor: Salty diced ham, crispy potatoes, sweet peppers, onions, eggs, and melted cheddar all cook together in one hearty skillet.
Easy to share: The whole pan goes right to the table, making it perfect for weekend breakfasts, brunch, or breakfast-for-dinner.
Crispy without deep-frying: A quick par-cook helps the potatoes turn golden and tender in the skillet.
Flexible and practical: Use leftover holiday ham, swap the cheese, or adjust the vegetables to what you have on hand.

Grocery List

Produce: Yukon Gold potatoes, yellow onion, red bell pepper, green bell pepper, garlic, parsley or green onions
Meat: Cooked ham steak, leftover ham, or thick-cut deli ham
Dairy: Large eggs, sharp cheddar cheese, unsalted butter
Pantry: Olive oil, kosher salt, smoked paprika, black pepper

Full Ingredients

For the Skillet

1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
1 tablespoon kosher salt, for the potato boiling water
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
1 small yellow onion, diced, about 1 cup
1 red bell pepper, seeded and diced, about 3/4 cup
1 green bell pepper, seeded and diced, about 3/4 cup
2 garlic cloves, minced
8 ounces cooked ham, cut into 1/2-inch dice, about 1 1/2 cups
3/4 teaspoon kosher salt, divided
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper

For the Topping

4 large eggs
1 cup shredded sharp cheddar cheese, about 4 ounces
2 tablespoons chopped fresh parsley or thinly sliced green onions

Optional for Serving

Hot sauce
Sour cream
Extra black pepper
Toasted bread or warm tortillas

Ham and Potato Breakfast Skillet – Closeup

Step-by-Step Instructions

Step 1: Preheat the oven and prep the potatoes

Preheat the oven to 400°F with a rack in the center position. Scrub the potatoes well, then cut them into 1/2-inch cubes. Keeping the pieces similar in size helps them cook evenly and crisp at the same time.

Bring a medium pot of water to a boil over high heat. Add 1 tablespoon kosher salt to the water, then add the diced potatoes. Boil for 5 minutes; the potatoes should be slightly tender around the edges but not fully cooked.

Step 2: Drain and dry the potatoes

Drain the potatoes in a colander and let them steam-dry for 3 minutes. Shake the colander gently to rough up the edges a little. This small step helps create those crispy browned bits in the skillet.

If the potatoes still look wet, pat them dry with a clean kitchen towel or paper towels. Dry potatoes brown much better than damp potatoes.

Step 3: Brown the potatoes in the skillet

Heat a 12-inch oven-safe skillet, preferably cast iron, over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When the butter is melted and foamy, add the drained potatoes in an even layer.

Sprinkle with 1/4 teaspoon kosher salt. Cook for 12 to 14 minutes, stirring every 3 to 4 minutes, until the potatoes are golden brown on several sides and tender in the center. If the pan looks dry at any point, drizzle in the remaining 1 tablespoon olive oil.

Step 4: Add the onions, peppers, garlic, and ham

Add the diced onion, red bell pepper, and green bell pepper to the skillet. Cook for 5 minutes, stirring often, until the vegetables soften and the onions begin to turn lightly golden.

Add the minced garlic, diced ham, remaining 1/2 teaspoon kosher salt, smoked paprika, and black pepper. Cook for 4 to 5 minutes, stirring occasionally, until the ham is hot and lightly browned at the edges. Spread everything into an even layer before adding the eggs.

Step 5: Make wells and add the eggs

Use the back of a spoon to make 4 shallow wells in the potato-ham mixture. Crack 1 egg into each well. For the neatest look, crack each egg into a small bowl first, then slide it into the skillet.

Sprinkle the shredded sharp cheddar cheese evenly over the potatoes and ham, leaving the egg yolks mostly uncovered so they remain visible and cook gently.

Step 6: Bake until the eggs are just set

Transfer the skillet to the preheated 400°F oven. Bake for 7 to 9 minutes, until the egg whites are set and the yolks are still slightly soft. For firmer yolks, bake for 10 to 12 minutes.

The cheese should be melted, and the potatoes around the edges should look crisp and deeply golden. Remember that the eggs will continue to cook slightly from the residual heat after the skillet comes out of the oven.

Step 7: Rest, garnish, and serve

Carefully remove the skillet from the oven and let it rest for 2 minutes. Sprinkle with chopped parsley or sliced green onions. Serve hot directly from the skillet, with hot sauce, sour cream, toast, or warm tortillas if you like.

For serving, use a large spoon to scoop each portion with one egg and plenty of crispy potatoes, ham, peppers, onions, and melted cheese.

Pro Tips

Use a large skillet: A 12-inch skillet gives the potatoes enough room to brown instead of steam. If your skillet is smaller, brown the potatoes in two batches.
Do not skip drying the potatoes: Moisture is the enemy of crispiness. Let them steam-dry after boiling and pat them dry if needed.
Watch the salt: Ham and cheddar are naturally salty, so the recipe uses a moderate amount of added salt. Taste the ham first if it is very salty.
Shred cheese yourself if possible: Freshly shredded cheddar melts more smoothly than pre-shredded cheese, which often contains anti-caking starches.
Pull the skillet early for runny yolks: If you like soft yolks, remove the skillet as soon as the whites look opaque and set. The eggs will keep cooking for a minute or two.

Variations

Southwestern-style: Swap the smoked paprika for 1 teaspoon chili powder, use pepper Jack cheese, and top with cilantro, salsa, and avocado.
Veggie-loaded: Add 1 cup sliced mushrooms with the peppers, or stir in 2 cups baby spinach during the last minute before adding the eggs.
Extra crispy hash-style: Use refrigerated diced potatoes or leftover roasted potatoes and skip the boiling step. Brown them directly in the skillet for 10 to 12 minutes.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, reheat the potato and ham mixture in a skillet over medium heat for 6 to 8 minutes, then warm the egg portion gently until heated through. You can also microwave individual portions in 30-second bursts, though the potatoes will be softer.

To make ahead, dice the potatoes, onion, peppers, and ham up to 24 hours in advance. Keep the potatoes covered with cold water in the refrigerator to prevent browning, then drain and dry them well before cooking. You can also cook the potato, ham, and vegetable mixture fully, refrigerate it overnight, then reheat it in the skillet, add the eggs and cheese, and bake just before serving.

Nutrition (per serving)