MENU
  • Pinterest
  • Print
  • Save
  • Facebook
  • Email

Skillet Ham and Cheese Hash

Skillet Ham and Cheese Hash
  • Prep 25 min
  • Total 30 min
  • Servings 4
This delicious spring hash takes brunch to a whole new level, plus it’s a great way to use up leftover ham.
Updated March 16, 2017

Ingredients

  • 3 tablespoons butter
  • 1 bag (16 oz) Cascadian Farm™ frozen organic country style potatoes (4 cups)
  • 1 cup diced ham
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon water
  • 1 teaspoon Dijon mustard
  • 4 eggs
  • 1 cup shredded sharp Cheddar cheese (4 oz)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chopped fresh chives

Steps

  • 1
    In 12-inch nonstick skillet, melt butter over medium heat. Add frozen potatoes; cover and cook 6 minutes, stirring once.
  • 2
    Stir in ham, salt and pepper; cook uncovered 5 to 7 minutes, stirring occasionally, until browned. In small bowl, mix water and mustard; stir into potato mixture. Make 4 holes (about 2 inches each) in mixture. Crack an egg into each hole, and drizzle eggs with vinegar. Sprinkle cheese over potato mixture (not over eggs), and cover. Cook 3 to 5 minutes or until eggs are set. Sprinkle with chives.

Expert Tips

  • Like it hot? Substitute crushed red pepper flakes for the black pepper.
  • For best results, crack each egg into a small bowl or cup, then gently slide each egg into pan.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
240
Total Fat
27g
41%
Saturated Fat
14g
68%
Trans Fat
1/2g
Cholesterol
260mg
86%
Sodium
1010mg
42%
Potassium
580mg
17%
Total Carbohydrate
16g
5%
Dietary Fiber
1g
4%
Sugars
2g
Protein
22g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
© 2020 ®/TM General Mills All Rights Reserved