Hobo Skillet Recipe

Dice ham into 1/2-inch pieces, slice bacon into lardons, slice sausage into 1/4-inch rounds, quarter mushrooms, seed and chop tomatoes, seed and slice bell peppers, mince garlic, and chop Ortega chiles if whole. Shred cheeses and chop parsley and green onions. Have chicken broth measured.

Crisp bacon

Heat a 12-inch cast-iron skillet or heavy sauté pan over medium heat. Add diced bacon and cook, stirring occasionally, until fat renders and pieces are crisp (about 8–10 minutes). Use a slotted spoon to transfer bacon to a plate lined with paper towel, leaving bacon fat in the skillet. Reserve crisped bacon for finishing.

Brown sausage

Increase heat to medium-high. Add sliced sausage to the hot bacon fat and cook without crowding until both sides develop golden brown color (about 3–4 minutes per side). Transfer to the plate with bacon.

Sear ham

If the skillet looks dry, add 1 tablespoon olive oil. Add diced ham and sear, stirring occasionally, until edges begin to brown (about 3–4 minutes). Transfer ham to the plate with the bacon and sausage.

Reduce heat to medium and add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add sliced onion and bell peppers. Sauté, stirring occasionally, until softened and edges begin to caramelize (6–8 minutes). Add mushrooms and continue cooking until they release moisture and brown, about 4 minutes.

Stir in minced garlic and chopped Ortega chiles and cook until fragrant, about 30 seconds. Add smoked paprika, dried oregano, red pepper flakes, salt, and black pepper; stir to coat vegetables.

Return browned sausage, ham, and most of the crisped bacon (reserve 2 tablespoons for garnish) to the skillet. Stir to combine with the vegetables. Add chopped tomatoes and pour in chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon. Bring to a gentle simmer and cook until the mixture thickens slightly and flavors meld, about 6–8 minutes.

Reduce heat to low. Evenly sprinkle shredded cheddar and Monterey Jack over the skillet mixture. Cover the skillet with a lid (or foil) and let sit until cheeses melt, about 3–5 minutes. For a browned top, place skillet under a broiler for 1–2 minutes—watch closely to avoid burning.

Remove from heat. Scatter reserved bacon, chopped parsley, and sliced green onions over the top. Taste and adjust seasoning with additional salt or pepper if needed.

Serve hot straight from the skillet, family-style, with crusty bread, tortillas, or over cooked rice if desired.