Paul's Skillet Recipe

Preheat and prepare pan

Preheat oven to 400°F (200°C). Heat a 12-inch ovenproof skillet (cast iron preferred) over medium-high heat. Add 2 tbs vegetable oil and 1 tbs butter until shimmering.

Add the frozen shredded hash browns in an even layer. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Cook without stirring for 4–5 minutes to allow the underside to crisp and brown.

While the hash browns are crisping, slice sausage links into 1/2-inch rounds. In a medium skillet over medium heat, cook diced bacon until fat renders and pieces are golden, about 6–8 minutes. Using a slotted spoon transfer bacon to a paper towel-lined plate, leaving bacon fat in the pan.

In the same medium skillet with bacon fat, add chorizo (remove casing if needed) and break up with a spatula. Cook until no longer pink and slightly browned, about 5 minutes. Transfer to the paper towel plate with the bacon.

Add the sausage rounds to the skillet and sear 2–3 minutes per side until browned and cooked through. Transfer to the paper towel plate with the other meats. If the pan is dry, add up to 1 tbs oil to prevent sticking.

Return the 12-inch skillet with hash browns to medium heat (if removed). Scatter the cooked bacon, chorizo, sausage slices, and diced applewood smoked ham evenly over the top of the partially crisped hash browns.

Over the meat layer, evenly scatter the diced yellow onion and diced tomatoes. Gently press the mixture down so it makes contact with the hot skillet and continues to crisp for another 3 minutes.

Sprinkle 1 cup shredded cheddar cheese evenly across the skillet top.

Make 4 shallow wells in the skillet mixture using the back of a spoon. Crack one egg into each well. Reduce heat to medium-low and cover the skillet with a lid or foil. Cook until egg whites are set but yolks remain runny, about 6–8 minutes (increase time 1–2 minutes for firmer yolks).

When eggs are nearly done, remove skillet from heat and scatter the diced avocado and chopped cilantro over the top. Drizzle with 2 tbs hot sauce or serve on the side.

Let the skillet rest 1–2 minutes, then serve family-style directly from the pan or portion onto plates. Optionally offer extra hot sauce or salt and pepper on the side.