Ham Breakfast Skillet (Print)

Crispy hash browns combined with savory ham, creamy cheese, and a crunchy cornflake topping baked to perfection.

# Ingredients:

→ 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

# Instructions:

01 - Preheat oven to 375°F.
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 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 creamy mixture to skillet, stirring until evenly combined with potato and ham mixture.
06 - In a small bowl, combine crushed cornflakes with 2 tablespoons melted butter. Sprinkle evenly over skillet top.
07 - Transfer skillet to oven. Bake uncovered for 25–30 minutes, until bubbly and golden brown.
08 - Remove from oven and let rest for 5 minutes. Garnish with fresh chives if desired. Serve hot.

# Pro Tips:

01 -
  • It feeds a crowd without making you feel like you're chained to the stove all morning.
  • The contrast between creamy filling and crunchy cornflake topping is genuinely addictive.
  • You can prep it the night before and just pop it in the oven when people arrive hungry.
02 -
  • Thaw your hash browns completely or they'll release water and make your filling watery instead of creamy.
  • Don't skip the five-minute rest after baking—it lets the sauce set just enough that when you scoop, you get clean portions instead of a soupy mess.
03 -
  • Use an oven-proof skillet that can go from stovetop to oven without any fussing—cast iron or a heavy stainless steel works beautifully.
  • If your soup seems too thick, thin it with a splash of milk so the final mixture stays creamy rather than gloppy.
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