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Breakfast Potatoes and Ham Skillet

Shredded hash brown potatoes are pan cooked in butter then topped with leftover ham pieces and yellow American cheese.

2 tablespoons salted butter, or margarine
2½ cups frozen shredded hash browns
Salt and black pepper, to taste
¾ cup chopped leftover baked ham*
2 slices Deli yellow American cheese


Melt butter in 7 – 8″ diameter skillet over medium heat. (Shown has non-stick surface)

Add potatoes and a sprinkling of salt and pepper on top, then cook undisturbed for 8 minutes, or until golden brown on bottom side; then flip over and cook for another 6-7 minutes to brown the other side. (I used an egg turner to turn over in sections.)

Top potatoes with ham pieces, then with cheese slices. Cover the skillet and continue cooking for another minute or two just to warm ham and slightly melt the cheese. Serve immediately with eggs and biscuits.

* I used meat from smoked ham shanks that I had previously boiled.
Also, my skillet was a bit too large.