Hawaiian Breakfast Skillet

🧂 Ingredients

• 2 cups frozen hash browns

  thawed
• 3 tbsp. salted butter

  divided use
• 1/2 tsp. Salt and pepper

  to taste
• 1/4 tsp. Italian seasoning

  divided use
• 1/4 tsp. dried parsley

  divided use
• 1/3 cup Monterey Jack cheese

  shredded
• 1/3 cup sharp Cheddar cheese

  shredded
• 2 tbsp. orange bell pepper

  diced
• 2 tbsp. green bell pepper

  diced
• 1/2 cup pineapple chunks

  drained
• 1/2 cup ham

  diced
• 2 large eggs

Instructions

• 1 In a non-stick skillet melt one tablespoon butter.
• 2 Add bell peppers and cook about two to three minutes.
• 3 If desired, you can add the ham to the bell pepper mixture and warm up a minute
  or so.
• 4 Remove from skillet and keep warm.
• 5 In same non-stick skillet, melt another tablespoon butter.
• 6 Sauté hash browns in butter.
• 7 While cooking, sprinkle generously with salt, pepper, 1/8 tsp. Italian seasoning
  and 1/8 tsp. dried parsley.
• 8 Cook until bottom is well browned.
• 9 Turn hash browns over with spatula and cook remaining side.
• 10 Transfer cooked hash browns to an oven-proof 8-inch skillet or a round 8-inch
  baking dish.
• 11 Top with Monterey Jack cheese, then Cheddar cheese.
• 12 Sprinkle bell peppers over top, then ham, then pineapple.
• 13 Place skillet in a pre-heated 350 degree oven for 5-7 minutes to heat through.
• 14 Or, if using a glass baking dish, microwave for about a minute until cheese
  melts and dish is warm.
• 15 Meanwhile, in non-stick skillet, fry two eggs (sunny-side up) in remaining
  tablespoon of butter until cooked.
• 16 Season with salt, pepper and remaining parsley and Italian seasoning.
• 17 Remove skillet from oven or dish from microwave.
• 18 Slide eggs, sunny-side up over top of veggies and pineapple.
• 19 Serve immediately.

Nutrition Info