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Cheesy Ham Breakfast Skillet Hash

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Cheesy Ham Breakfast Skillet Hash
  • Prep 25 min
  • Total 40 min
  • Servings 5
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Easy peasy, ham and cheesy—what’s not to love about this yummy hash brown skillet? Like any great brunch dish, it's hearty and filling, bursting with flavor and oh-so-simple to make. Consider this Cheesy Ham Breakfast Skillet Hash comfort food at its finest!
Updated May 23, 2022

Ingredients

  • 1 tablespoon butter
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 1 1/2 cups water
  • 2 tablespoons vegetable oil
  • 1 box (7 oz) Betty Crocker™ Ham and Cheddar Potato Scrambles Kit
  • 8 oz diced cooked ham
  • 3 eggs, beaten
  • 2 teaspoons chopped fresh chives, if desired

Steps

  • 1
    In 10-inch nonstick skillet, melt butter over medium-high heat. Add onion and bell pepper; cook 3 to 5 minutes, stirring frequently, until softened.
  • 2
    Add water, oil, potatoes and seasoning (from kit) to vegetables in skillet; stir well. Heat to boiling, stirring occasionally. Cover; reduce heat to medium-low. Simmer, without stirring, about 12 minutes or until liquid is mostly absorbed.
  • 3
    Increase heat to medium-high. Stir diced ham into potato mixture; cook uncovered 3 to 5 minutes, stirring occasionally, until liquid is absorbed, and ham is heated through.
  • 4
    Push potato mixture to one side of pan. Add beaten eggs to bare side of pan; cook 1 to 2 minutes, stirring occasionally, until firm. Gently stir eggs into potato mixture; remove from heat.
  • 5
    Squeeze topping pouch (from kit) to soften; cut open. Squeeze topping over potato mixture. Top with chives.

Tips from the Betty Crocker Kitchens

  • tip 1
    We tested this recipe with an 8-ounce package of diced ham, but if you have leftover ham, feel free to use that instead. You will need about 1 1/4 cups diced ham.
  • tip 2
    No chives on hand? Thinly sliced green onions make a great substitute.
  • tip 3
    To cut a bell pepper, cut 1/2 inch off the top and bottom of the pepper, then stand upright. Cut one side of pepper from top to bottom, then lay pepper on its side. Cut all the way around the inside of the pepper to remove the seeds and membranes. Then cut or slice the pepper as desired.

Nutrition

340 Calories, 19g Total Fat, 17g Protein, 25g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: About 1 Cup
Calories
340
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
145mg
49%
Sodium
1120mg
47%
Potassium
600mg
17%
Total Carbohydrate
25g
8%
Dietary Fiber
3g
12%
Sugars
7g
Protein
17g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
35%
35%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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