The Skillet Breakfast Recipe

Par-cook potatoes

Place the potato chunks in a medium pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then simmer 5 minutes until just starting to become tender but not falling apart. Drain well and let sit in the colander for 5 minutes to steam dry.

Preheat skillet

While potatoes drain, heat a 10- or 12-inch cast-iron skillet over medium-high heat until hot (about 2–3 minutes).

Brown potatoes

Add olive oil and butter to the hot skillet. Add the drained potato chunks in a single layer if possible. Let them sear undisturbed 4–5 minutes to form a golden crust, then toss/flip and continue cooking another 4–5 minutes until most pieces are golden and fork-tender. Reduce heat to medium.

Sauté vegetables

Push potatoes to one side of the skillet (or remove briefly if skillet is crowded). Add the diced onion and green pepper to the pan and sauté 3–4 minutes until softened. Add mushrooms and cook another 3 minutes until they release moisture and begin to caramelize. Stir in minced garlic and cook 30 seconds until fragrant.

Season hash

Stir the vegetables together with the potatoes. Sprinkle smoked paprika, dried thyme, kosher salt, and black pepper over the hash. Toss to distribute seasonings and taste; adjust salt and pepper as needed. Keep heat at medium so the bottom crisps but nothing burns.

If using raw breakfast sausage: in a medium skillet over medium heat, crumble and cook sausage until browned and cooked through, about 6–8 minutes. Drain excess fat and add cooked sausage to the potato-vegetable mixture, stirring to combine. If using bacon: cook until crisp, drain on paper towels, then chop and stir into hash. If using diced ham: briefly brown in a small pan (1–2 minutes) and add to hash.

Assemble and melt cheese

Evenly distribute the cooked meat through the skillet hash. Sprinkle the shredded cheddar (and optional Monterey Jack) over the top of the hash. Reduce heat to low, cover the skillet with a lid or foil, and let the cheese melt, about 2–4 minutes. For a browned top, place the skillet under a preheated broiler on high for 1–2 minutes — watch closely to prevent burning.

Garnish

Remove skillet from heat. Sprinkle chopped fresh parsley over the melted cheese. Keep skillet warm on a trivet while you cook eggs.

Cook eggs (fried) and serve on top

In a separate small nonstick skillet, heat 1 tsp butter or oil over medium-low. Crack eggs into the pan and cook sunny-side up until whites are set but yolks remain runny, 3–4 minutes. Season with 1/4 tsp salt and 1/8 tsp pepper. Alternatively, poach or over-easy the eggs per preference. Using a spatula, transfer eggs gently on top of the cheesy skillet hash (one egg per quarter).

Serve immediately with optional hot sauce or ketchup at the table. Scoop portions directly from the iron skillet onto plates or serve family-style. Leftovers can be refrigerated for up to 3 days (store eggs separately).