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–+ servings

Hawaiian Breakfast Skillet

Teresa Ambra
Hawaiian Breakfast Skillet is a spectacular breakfast skillet recipe with Hawaiian flavors. It includes ham, bell peppers and pineapple along with hash browns, eggs, Monterey Jack and Cheddar Cheeses. This hearty breakfast entree is great for weekend, company or holiday breakfasts, especially if you use a griddle! This mouthwatering breakfast entree will rock your world!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Hawaiian
Servings 1
Calories 1466 kcal

Ingredients
  

  • 2 cups frozen hash browns thawed
  • 3 tbsp. salted butter divided use
  • 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. diced orange bell pepper
  • 2 tbsp. diced green bell pepper
  • 1/2 cup pineapple chunks drained
  • 1/2 cup diced ham
  • 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 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

NOTE: If you have a griddle, it is probably easiest to make everything at once on the griddle. Just don’t start the eggs at the same time as everything else. They are the last things to get cooked. Layer ingredients in a skillet or oven-proof serving dish in order listed.
NOTE: Please see tips in the post above before starting this recipe.
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 1466kcalCarbohydrates: 94gProtein: 50gFat: 102gSaturated Fat: 52gPolyunsaturated Fat: 7gMonounsaturated Fat: 34gCholesterol: 607mgSodium: 2248mgPotassium: 1569mgFiber: 7gSugar: 15gVitamin A: 2850IUVitamin C: 63.5mgCalcium: 650mgIron: 7.6mg
Keyword breakfast, breakfast skillet, brunch, cheese, eggs, gluten free, ham, main dish, pineapple, potatoes
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