This delightful skillet breakfast has it ALL. A base of hash brown potatoes, a nice layer of ham and onions, shredded cheddar cheese, and eggs. Oh my. I couldn't decide whether I wanted to hurry and eat it because it was so delicious or take my time and savor every bite because I didn't want it to end!
You'll need four 6 inch cast iron skillets. And bacon grease.
2 cups chopped ham
1/2 yellow onion, chopped
Frozen hash browns or freshly grated potatoes
2 cups shredded Cheddar cheese
salt and pepper
Preheat oven to 275 degrees.
In a large skillet over medium high heat, add 1 T. bacon grease. Add chopped ham and onions and cook, stirring occasionally, about 5 - 7 minutes until ham is browned and onions have softened. Set aside.
Place the four individual skillets on the stove top and over medium heat, add 1 t. bacon grease in each of the skillets and let melt.
Add the hash browns and let brown, about 5 - 7 minutes, stirring occasionally.
Next you will mix in 1/4 of the ham/onion mixture into each of the individual skillets.
Add 1/4 cup of cheese to each skillet.
Place the skillets into the oven until the cheese has melted.
Remove from oven and using the back of a spoon, make a small indention in the middle of each skillet's filling.
Break the eggs, two at a time, into a small bowl. Carefully slide the eggs into the skillets.
Place the skillets into the oven under the broiler for 6 - 8 minutes until desired doneness. The skillets will be very hot and the eggs will continue to cook for a few minutes after removing from the oven.
Top with chopped parsley, salt and black pepper. Serve immediately.