Hawaiian Breakfast Skillet
Gluten Free Living – 2022
I made a lot of these fabulous Breakfast Skillets back in the winter and early spring. One of my favorites was the Hawaiian Breakfast Skillet. I love any kind of Hawaiian combination anyway and I’ve made lots of recipes with those lovely flavors of ham, pineapple, bell peppers and the like. I’ve done a Breakfast Casserole, Pizza Cups, Pizza Bubble Bread, Chicken Two Ways, even Meatballs. I love Hawaiian flavors, and they taste wonderfully in this breakfast skillet recipe.
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My husband and I enjoy eating out for breakfast occasionally. Breakfast Skillets are a big deal in many of the cafes and diners in the Dallas Metroplex. I’ve eaten a lot of them, but never Hawaiian. I thought I’d try my hand at making one with ham, pineapple and bell peppers, along with all the other normal ingredients in a breakfast skillet: hash browns, two cheeses and eggs.
I was completely satisfied with the results. Not only did I get that fantastic Hawaiian flavor, I got cheesy goodness in the form of eggs and hash browns as well. Yes, this was definitely a favorite.
Here are a few tips:
1. Use a griddle and cook everything at one time (except the eggs, they must be cooked last). You may want to cook up potatoes (or sweet potatoes), veggies, or meats in advance. Then just toss together and heat up in your microwave or oven.
2. Don’t leave off seasoning the potatoes or eggs. Even if you enjoy different flavors than the ones I prefer, use them. It really amps up the flavors of this breakfast skillet. You’ll find everything a little dull if you use only salt and pepper. Add your favorites. Get creative.
3. I recommend using a non-stick skillet if you don’t have a griddle. You’ll also need a serving dish(es) in which to transfer everything. A small skillet if you heat up ingredients in the oven, or a baking dish if microwaving to heat everything up.
4. If you want to make multiple skillets (for your whole family for breakfast), you will need a griddle and it is really better to pre-cook everything (except the eggs). Then just assemble everything the next morning and put in the oven or microwave to melt the cheese and get everything hot again.
Preparing a Hawaiian Breakfast Skillet is a marvelous way to enjoy your favorite foods for breakfast. If you need to cut back on calories, eat only half of the skillet and reserve the rest for later. It reheats pretty well. This recipe is enough for one very hearty and large appetite! Also you can use less meat and cheese if desired. But remember, those ingredients are what make this recipe so tasty. If you cut down too much, you’ll lose the element of deliciousness.
Regardless, this delightful breakfast is one that will knock your socks off! And your family’s too. 🙂
Hawaiian Breakfast Skillet is wonderful served with fresh fruit for breakfast.
This picture shows you some of the ingredients: hash browns, ham, pineapple, bell peppers and eggs. The cheese is melted. 🙂
Here’s another view of this gooey and delicious breakfast skillet.
Here’s what I did.
I used these ingredients.
Melt a couple of tablespoons of butter in a non-stick skillet or on a griddle. Add hash browns. Season with salt, pepper, Italian seasoning and parsley.
Turn hash browns over and cook remaining side until potatoes are tender.
Transfer potatoes to an oven-proof skillet or a round glass baking dish.
Melt about a half tablespoon of butter in non-stick skillet or on top of griddle. Add bell peppers.
Saute peppers for a couple of minutes until tender. Add diced ham and heat through about a minute or two, if desired.
Sprinkle Monterey Jack cheese over top of hash browns.
Now sprinkle with cheddar cheese.
Spread bell peppers over top of cheeses.
Add diced ham.
Add pineapple. Place skillet in pre-heated 350 degree oven about 5-7 minutes to heat through, or microwave about a minute or so in a glass baking dish.
Meanwhile, begin cooking eggs in a non-stick skillet (you can re-use the same skillet). Sprinkle with salt, pepper, Italian seasoning and parsley.
Remove oven-proof skillet from oven or glass baking dish from microwave. Slide cooked eggs over top and serve.
Hawaiian Breakfast Skillet is awesome. Serve with fresh fruit, if desired.
These hearty breakfast skillets are so filling and satisfying.
Ham, pineapple and bell peppers make for a wonderful “Hawaiian” flavor in this outrageous breakfast skillet!
Here’s the recipe.
HAWAIIAN BREAKFAST SKILLET
(My own concoction)
Hawaiian Breakfast Skillet
Equipment
- 2 non-stick skillets or griddle
- 1 cast iron or other oven-proof small skillet or small round baking dish
- 1 sharp knife to cut vegetables
- 1 spatula
- measuring cups
- measuring spoons
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
- In a non-stick skillet melt one tablespoon butter.
- Add bell peppers and cook about two to three minutes.
- If desired, you can add the ham to the bell pepper mixture and warm up a minute or so.
- Remove from skillet and keep warm.
- In same non-stick skillet, melt another tablespoon butter.
- Sauté hash browns in butter.
- While cooking, sprinkle generously with salt, pepper, 1/8 tsp. Italian seasoning and 1/8 tsp. dried parsley.
- Cook until bottom is well browned.
- Turn hash browns over with spatula and cook remaining side.
- Transfer cooked hash browns to an oven-proof 8-inch skillet or a round 8-inch baking dish.
- Top with Monterey Jack cheese, then Cheddar cheese.
- Sprinkle bell peppers over top, then ham, then pineapple.
- Place skillet in a pre-heated 350 degree oven for 5-7 minutes to heat through.
- Or, if using a glass baking dish, microwave for about a minute until cheese melts and dish is warm.
- Meanwhile, in non-stick skillet, fry two eggs (sunny-side up) in remaining tablespoon of butter until cooked.
- Season with salt, pepper and remaining parsley and Italian seasoning.
- Remove skillet from oven or dish from microwave.
- Slide eggs, sunny-side up over top of veggies and pineapple.
- Serve immediately.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Hawaiian Breakfast Skillet is gluten free if you have family members with Celiac or gluten intolerance.
If you enjoy a big, hearty man-sized breakfast, this recipe is for you!
Every bite will knock your socks off!
You may also enjoy these delicious recipes!
Garden Vegetable Breakfast Skillet
Garden Vegetable Breakfast Skillet with Bacon
Hawaiian Breakfast Skillet
Equipment
- 2 non-stick skillets or griddle
- 1 cast iron or other oven-proof small skillet or small round baking dish
- 1 sharp knife to cut vegetables
- 1 spatula
- measuring cups
- measuring spoons
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
- In a non-stick skillet melt one tablespoon butter.
- Add bell peppers and cook about two to three minutes.
- If desired, you can add the ham to the bell pepper mixture and warm up a minute or so.
- Remove from skillet and keep warm.
- In same non-stick skillet, melt another tablespoon butter.
- Sauté hash browns in butter.
- While cooking, sprinkle generously with salt, pepper, 1/8 tsp. Italian seasoning and 1/8 tsp. dried parsley.
- Cook until bottom is well browned.
- Turn hash browns over with spatula and cook remaining side.
- Transfer cooked hash browns to an oven-proof 8-inch skillet or a round 8-inch baking dish.
- Top with Monterey Jack cheese, then Cheddar cheese.
- Sprinkle bell peppers over top, then ham, then pineapple.
- Place skillet in a pre-heated 350 degree oven for 5-7 minutes to heat through.
- Or, if using a glass baking dish, microwave for about a minute until cheese melts and dish is warm.
- Meanwhile, in non-stick skillet, fry two eggs (sunny-side up) in remaining tablespoon of butter until cooked.
- Season with salt, pepper and remaining parsley and Italian seasoning.
- Remove skillet from oven or dish from microwave.
- Slide eggs, sunny-side up over top of veggies and pineapple.
- Serve immediately.
4 Comments
Happy Wheels
February 5, 2023 at 8:52 pm
I like your site because I enjoy cooking. I am from Monticello, Georgia, and I run a small bakery in addition to being an RN.
Teresa Ambra
February 6, 2023 at 7:45 am
Great.
woodoku
June 9, 2022 at 4:59 am
Hawaiian Breakfast Skillets are a delicious way to eat breakfast.
Teresa
June 9, 2022 at 8:23 am
Yes they are.