Ham Breakfast Skillet

My aunt brought this skillet to a church potluck years ago, and I watched it disappear faster than anything else on the table—even the fancy casseroles people fussed over for hours. The golden cornflake crust caught my eye first, but it was that first creamy, salty bite that made me ask for the recipe before I'd finished my plate. She laughed and said it was originally a funeral dish, meant to comfort grieving families, but honestly, it works just as well for lazy Sunday mornings when you want something that feels like a hug in food form.

The first time I made it myself, I burned the butter for the topping because I got distracted talking on the phone, but somehow it still tasted incredible—almost like a deliberate deepening of flavor. My family didn't notice anything was amiss, they just asked for seconds and started passing it around. That's when I realized this dish has a forgiving, generous spirit to it, the kind that doesn't punish small mistakes.

Ingredients

• Frozen hash brown potatoes: Thaw these ahead so they won't release excess moisture into your filling and make everything soggy—I learned that the hard way.
• Cooked ham: Diced small is key; larger chunks can overwhelm each bite instead of adding those savory pockets throughout.
• Yellow onion and red bell pepper: The onion softens and sweetens when sautéed, while the pepper stays just slightly textured and adds color that makes the dish more inviting.
• Shredded cheddar cheese: Get good quality if you can; cheap cheese doesn't melt as smoothly and leaves an odd grainy feeling.
• Sour cream and cream of chicken soup: These two create the magic base that keeps everything creamy without being heavy, and the soup adds a subtle savory depth.
• Butter and seasonings: The garlic powder, salt, and pepper should be tasted as you go because every batch of ham varies in saltiness.
• Crushed cornflakes and melted butter for topping: Don't crush them too fine or they'll turn to dust; aim for bite-sized pieces so they stay crunchy even after baking.

Instructions

Heat your oven and start the vegetables:

Get that oven to 375°F and let it warm while you melt butter in your skillet over medium heat. Toss in your onion and pepper, and just listen for that gentle sizzle—you'll know it's ready when the kitchen smells sweet and the pepper edges turn a bit darker.

Add potatoes and ham warmth:

Stir in your thawed hash browns and ham, letting them warm through for about five minutes while you scrape the bottom of the pan occasionally to catch any browned bits. This step is brief but important because you're building flavor, not cooking everything through yet.

Mix the creamy binding:

In another bowl, whisk together your sour cream, soup, cheese, and seasonings until it's smooth and looks almost like a thick sauce. Taste a tiny bit on a clean spoon to adjust salt, knowing that the ham will add its own saltiness to the final dish.

Combine everything in the skillet:

Pour that creamy mixture over the potato mixture and stir gently until every piece is coated and the color is even throughout. The skillet should look thick and chunky, not soupy.

Add the crunchy crown:

In a small bowl, toss your crushed cornflakes with melted butter until they're all coated, then sprinkle them evenly over the top. Don't press down; let them stay loose so they'll stay crispy.

Bake until golden and bubbly:

Slide that skillet into the oven and set a timer for about 25 to 30 minutes—you're looking for the edges to bubble gently and the top to turn golden brown. The longer it bakes, the more the flavors meld together, so don't rush it.

Rest and serve:

Let it sit for five minutes out of the oven so everything settles and the sour cream doesn't break from the heat. Sprinkle chives on top if you have them, and serve it right from the skillet for that family-table feeling.

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There was this morning when my neighbor came over unexpectedly, and I had just enough ingredients on hand to make this for the three of us. Watching her face light up when she tasted it—that quiet moment of genuine pleasure—reminded me that sometimes the best meals are the ones you share without ceremony or fussing.

Making It Your Own

This recipe is honestly a blank canvas for whatever proteins and flavors you love. I've made it with smoked turkey instead of ham, and it took on this whole different character—leaner but still deeply satisfying. A friend of mine added diced jalapeños to hers and created something spicy that her family now requests every single time.

Timing and Prep Strategy

One of the best things about this dish is that you can build it the night before, cover it with plastic wrap, and just slide it into the oven the next morning when you're ready. I've done this for Sunday brunches more times than I can count, and it always comes out just as delicious. The flavors actually have time to get to know each other overnight, so the first bite is even better the next day.

Serving and Pairing Ideas

This skillet is rich and filling, so I always serve it alongside something fresh and bright to balance the creaminess. Fresh fruit—especially berries or a simple citrus salad—cuts through the richness perfectly, and it makes the whole meal feel balanced instead of heavy. A crisp green salad on the side works beautifully too, and honestly, even just some crusty bread to soak up any extra sauce makes people happy.

• Serve it straight from the skillet for a rustic, welcoming presentation that makes people feel at home.
• If you're feeding a crowd, have everyone come back for seconds before the top cools down too much.
• Leftovers actually taste better reheated in a low oven, which makes this a perfect make-ahead dish for busy weeks.

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This dish has taught me that food doesn't need to be complicated or fussy to bring people together. Make it once, and it'll probably become something you return to again and again.

Recipe Q&A

→ Can I substitute the meat in this skillet?

Yes, smoked turkey or bacon work well as alternatives to ham, offering different but delicious flavors.

→ What can I use instead of cream of chicken soup?

For a vegetarian option, cream of mushroom soup is a suitable substitute that keeps the creamy texture.

→ How do I achieve a crispy topping?

Mix crushed cornflakes with melted butter and sprinkle evenly over the skillet before baking for a golden, crunchy finish.

→ Can I add vegetables for extra flavor?

Yes, red bell peppers and onions are sautéed in the base, and diced jalapeños can be added for a spicy kick.

→ What sides pair well with this dish?

Fresh fruit or a crisp green salad complement the richness of the skillet nicely for a balanced meal.