Ham Breakfast Skillet (Printable)

Crispy hash browns and tender ham baked with creamy cheese and crunchy topping for a hearty brunch dish.

# What You Need:

→ Potatoes & Filling

01 - 4 cups frozen hash brown potatoes, thawed
02 - 1 cup cooked ham, diced
03 - 1/2 cup yellow onion, finely chopped
04 - 1/2 cup red bell pepper, diced
05 - 2 cups shredded cheddar cheese
06 - 1 cup sour cream
07 - 1 can (10.5 oz) condensed cream of chicken soup
08 - 1/4 cup unsalted butter, melted
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon salt

→ Topping

12 - 1 cup cornflakes, crushed
13 - 2 tablespoons unsalted butter, melted
14 - 2 tablespoons chopped fresh chives (optional)

# How-To Steps:

01 - Preheat the oven to 375°F (190°C).
02 - In a large oven-proof skillet, melt 1/4 cup butter over medium heat. Add onion and red bell pepper; sauté 3–4 minutes until softened.
03 - Stir in the hash browns and diced ham. Cook for 5 minutes, stirring occasionally, until warmed through.
04 - In a separate bowl, mix sour cream, cream of chicken soup, shredded cheddar, garlic powder, black pepper, and salt.
05 - Add the creamy mixture to the skillet, stirring until evenly combined with the potato and ham mixture.
06 - In a small bowl, combine crushed cornflakes with 2 tablespoons melted butter. Sprinkle evenly over the top of the skillet.
07 - Transfer skillet to the oven. Bake uncovered for 25–30 minutes, until bubbly and golden brown.
08 - Remove from the oven and let rest for 5 minutes. Garnish with fresh chives if desired. Serve hot.

# Expert Suggestions:

01 -
  • It feeds a crowd without making you feel like you're cooking all morning, which is secretly what every breakfast host wants.
  • The contrast between the creamy potato filling and that crunchy cornflake topping hits different every single time.
  • Ham, cheese, and crispy potatoes together is basically comfort food shorthand for making people happy.
02 -
  • Thaw your hash browns completely—I learned this the hard way when a watery skillet ruined an otherwise perfect morning, and now I always thaw them the night before.
  • Don't skip the resting time after baking; it sounds small, but it's the difference between a skillet that holds together and one that turns soupy when you serve it.
03 -
  • Keep the ingredients cold until you're ready to start cooking—a cold cream mixture goes into the warm skillet more evenly than if everything's been sitting out.
  • The cornflake topping is where people taste quality, so use good butter and don't skimp; it's the difference between a topping that tastes like cardboard and one that tastes like buttered toast.
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