Cheesy Ham And Egg Hash Skillet Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Add the butter to a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs and the chives to the skillet, then a pinch of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove from the heat and add to a bowl to cool slightly.
• Add the ham, mozzarella and Cheddar to the eggs and mix to combine. Set aside.
• Make an egg wash with the remaining egg and a splash of cold water in a small bowl.
• Lay out the sheets of puff pastry and cut into twelve 3-by-5-inch rectangles. Divide the egg mix among six of the puff pastry rectangles, leaving borders empty around the edges. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to the lined baking sheet. Brush the tops with the egg wash and sprinkle with the poppy seeds. Bake until golden, about 20 minutes.
• Serve hot and enjoy.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard half the bacon fat using a spoon.
• Cook sausage in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with the bacon.
• Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Sprinkle 1/2 teaspoon garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on top and stir together. Spread out the hash browns; cook, without stirring, until browned, about 5 minutes. Turn hash browns over and sprinkle Cheddar cheese evenly over the top.
• Stir remaining garlic powder, eggs, and milk together in a bowl; season with salt and pepper. Pour egg mixture over the Cheddar cheese-covered hash browns in the skillet. Sprinkle bacon and sausage pieces on top.
• Bake in the preheated oven until top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.

Steps:

• 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.
• 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.
• 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.
• 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.
• Squeeze topping pouch (from kit) to soften; cut open. Squeeze topping over potato mixture. Top with chives.

Steps:

• Heat dressing in large nonstick skillet on medium heat. Add potatoes and ham; stir. Cook 2 min., stirring frequently. Cover.
• Cook 14 min. or until potatoes are heated through and evenly browned, stirring occasionally. Stir in ketchup and pepper.
• Use back of spoon to make 6 small wells in potato mixture. Slip 1 cracked egg into each well; cook, covered, 3 to 4 min. or until egg whites are set and yolks are cooked to desired doneness. Top each egg with 2% Milk Singles; remove from heat. Let stand, covered, 1 min. or until Singles are melted.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the grated potato into a clean tea towel and wring out any excess water. Transfer to a bowl and mix in the beaten egg, flour, cheese and half the spring onions. Season with plenty of salt and a grinding of black pepper.
• Brush a 20cm ovenproof skillet or frying pan with the oil and set over a medium heat. Once hot, press the hash brown mixture into the pan using the back of a spoon, making a well in the middle. Fry for 6-8 mins until golden.
• Transfer the hash brown to the oven and bake for 10 mins. For the toppings, break the egg into the gap and sprinkle the cheese over the hash brown. Bake for 8-10 mins until the potato is crisp and the egg white is set and the yolk runny (or cooked the way you prefer). Sprinkle over the remaining spring onions and the chilli flakes, if using.

Steps:

• In a skillet, saute potatoes in butter until tender and golden brown. Add the onion and green pepper; saute until crisp-tender. Add ham, eggs, cheese, salt and pepper. Cook until eggs are completely set, stirring occasionally.