1-Heat the skillet: Heat 2 tablespoons butter or oil in a cast iron skillet over medium-high until shimmering.

2-Crisp the hash browns: Add frozen hash browns in a single even layer; cook undisturbed for 3-4 minutes until a golden crust forms.

3-Flip and continue crisping: Flip sections with a spatula; add more fat if needed. Repeat until most are crisp.

4-Add ham and vegetables: Push hash browns aside; add diced ham, bell pepper, and onion.

5-Combine gently: Stir just enough to combine, keeping stirring minimal to preserve crust.

6-Soften the vegetables: Lower heat if steaming; cook 2-3 minutes until vegetables soften, then spread mixture evenly.

7-Make wells for the eggs: Use the back of a spoon to create six deep wells in the hash brown mixture.

8-Add the eggs: Crack one egg into each well.

9-Top with cheese: Sprinkle shredded sharp cheddar over everything, covering eggs.

10-Cover and cook: Cover skillet with lid or foil, reduce heat to medium-low, cook 4-5 minutes.

11-Check doneness: Egg whites should be set and opaque; yolks should wobble slightly when pan is shaken.

12-Rest and season: Remove lid, let rest 1 minute, then season with salt and pepper.

13-Serve: Scoop portions with a wide spatula from the bottom and serve immediately.