Country Skillet Recipe

Peel and dice the russet potatoes into roughly 1/2-inch cubes so they cook evenly. Dice the ham, onion, and green bell pepper. Mince the garlic. Shred the cheddar if not pre-shredded.

Crack the eggs into a bowl, add the milk, 1/2 tsp salt, 1/2 tsp pepper and whisk until combined; set aside.

Crisp the bacon

Heat a large ovenproof skillet (10–12-inch cast-iron preferred) over medium heat. Add the diced bacon and cook, stirring occasionally, until bacon is crisp and fat is rendered, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate, leaving the fat in the pan.

Brown the sausage

Add the bulk breakfast sausage to the hot skillet with the bacon fat. Break it up with a spoon and cook until browned and cooked through, about 5 minutes. Transfer cooked sausage to the plate with the bacon, leaving drippings in skillet.

Pan-fry the potatoes

Add butter to the skillet drippings and let melt. Add the diced potatoes in a single layer as much as possible. Cook, stirring occasionally, until potatoes are golden and tender, about 10–12 minutes. If potatoes begin to stick, lower heat slightly and scrape with a spatula. Season with 1/2 tsp salt, 1/2 tsp smoked paprika, and a pinch of pepper while cooking.

Push the potatoes to one side of the skillet and, in the cleared space, add the diced onion and green bell pepper. Cook until softened, about 4 minutes, then add the minced garlic and cook 30–60 seconds until fragrant.

Stir the browned sausage and crisp bacon back into the skillet along with the diced ham. Mix everything together and cook 2–3 minutes to heat the ham through and let flavors combine.

Give the egg/milk mixture a quick whisk and pour evenly over the meat and potato mixture in the skillet. Use a spatula to gently distribute ingredients so the egg flows between pieces. Sprinkle 1 1/2 cups of the shredded cheddar evenly over the top.

Reduce heat to low and cook on the stovetop until edges of the eggs begin to set, about 3–4 minutes. Transfer the skillet to a preheated oven at 375°F (190°C). Bake until eggs are fully set and cheese is melted and bubbly, about 12–15 minutes. If you prefer a browned cheese top, broil for 1–2 minutes while watching closely.

Remove the skillet from the oven. Sprinkle the remaining 1/2 cup shredded cheddar over the top and let sit 2 minutes to melt. Taste and adjust seasoning with remaining salt and pepper if needed.

Garnish with chopped fresh parsley (optional). Slice into portions and serve warm straight from the skillet.