Ham Breakfast Skillet Dish

My cousin pulled this skillet out of the oven at a family gathering years ago, and the whole kitchen filled with this golden, cheesy smell that made everyone stop talking. She called it funeral potatoes because it showed up at every church potluck, though honestly, it deserved better billing than that name. When I tasted it, I understood why people fought over the last spoonful—crispy cornflake topping giving way to creamy, ham-studded potatoes underneath. Now whenever I make it, I'm transported to that moment of pure comfort and the realization that sometimes the simplest dishes leave the biggest impression.

I made this for my sister's birthday brunch last spring, and her teenage son—who usually avoids anything remotely vegetable-adjacent—ate three full servings without complaining. He even asked if he could take leftovers home, which in teenager language is basically a marriage proposal to a dish. Watching people's faces light up when they taste the combination of creamy, salty ham, and that unexpectedly crispy top is a small kind of magic that never gets old.

Ingredients

• Frozen hash brown potatoes (4 cups, thawed): Thawing them ahead prevents excess moisture that can make the skillet soggy—I learned this the hard way when I once skipped this step and ended up with a watery mess.
• Cooked ham (1 cup, diced): The ham is what transforms this from side dish to actual meal, so don't skimp on quality here; smoked varieties add extra depth.
• Yellow onion and red bell pepper (1/2 cup each): These soften during the initial sauté and add sweetness that balances the savory elements beautifully.
• Shredded cheddar cheese (2 cups): Pre-shredded works, but freshly shredded melts more smoothly and creates a silkier sauce.
• Sour cream and cream of chicken soup (1 cup and 1 can): This is your binding agent, so don't substitute with yogurt or cream cheese; the soup adds umami depth that other bases miss.
• Unsalted butter (1/4 cup plus 2 tablespoons): Using unsalted lets you control the salt level and prevents the skillet from tasting one-note.
• Garlic powder, black pepper, and salt (1/2 tsp, 1/2 tsp, and 1/4 tsp): These seasonings are subtle but essential for bringing out the other flavors without announcing themselves.
• Cornflakes and fresh chives (1 cup and 2 tablespoons optional): The cornflakes create that signature crunch; chives add a whisper of onion flavor if you're feeling fancy.

Instructions

Preheat and prepare:

Heat your oven to 375°F and get your oven-proof skillet ready; this temperature is hot enough to create that golden top without drying out the inside.

Soften the vegetables:

Melt butter over medium heat and sauté your onions and peppers for 3 to 4 minutes until they become translucent and smell sweet. You'll know they're ready when they've softened enough to fold easily with a wooden spoon.

Warm the potatoes and ham:

Add the thawed hash browns and diced ham to the skillet, stirring occasionally for about 5 minutes until everything heats through and the potatoes start releasing their starches. This step prevents cold spots in your final dish.

Create the creamy binding:

In a separate bowl, whisk together the sour cream, cream of chicken soup, cheddar cheese, garlic powder, pepper, and salt until smooth and no lumps remain. This is where the magic happens—all your flavors coming together in one silky mixture.

Combine everything:

Pour the creamy mixture into the skillet and stir gently but thoroughly until every potato piece is coated and you don't see any dry spots. The mixture should look luxurious and rich.

Add the crispy topping:

Mix crushed cornflakes with melted butter in a small bowl, then sprinkle this mixture evenly across the top of your skillet. Don't pack it down or it'll get dense instead of staying crunchy.

Bake until golden:

Transfer the skillet to the oven and bake uncovered for 25 to 30 minutes until the top turns golden brown and the edges bubble slightly. The bubbling around the sides is your signal that the filling is hot all the way through.

Rest and serve:

Let it sit for 5 minutes after removing from the oven, which lets the filling set slightly so it won't fall apart when you serve it. Top with fresh chives if you want that extra pop of color and flavor.

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There's something about watching this skillet come out of the oven, steam rising and that golden crust catching the light, that makes everyone at the table feel cared for. It's humble food dressed up just enough to feel special, which is exactly what good cooking should be.

Making It Ahead for Easy Mornings

You can assemble this entire skillet the night before, refrigerate it covered, and just pop it in the oven the next morning—though you might need to add 5 to 10 minutes to the baking time since you're starting from cold. I've done this dozens of times for weekend brunches, and honestly, knowing breakfast is already waiting in the fridge takes away so much morning stress. Just let it sit on the counter for 10 minutes before baking so it's not ice-cold when it hits the oven.

Customizing for Your Crowd

The beauty of this skillet is how forgiving it is—I've made it with smoked turkey, bacon, even mushrooms for vegetarian guests, and it's always excellent. My neighbor swears by adding diced jalapeños for heat, while another friend adds a handful of shredded hash browns on top of the cornflakes for extra texture. The base is solid enough that you can play around without worrying you'll ruin it, which makes it perfect for experimenting.

Serving and Storage Tips

This skillet holds its own against fresh fruit, a green salad, or even thick slices of toast, so don't feel like you need to serve it alone. Leftovers keep in the refrigerator for up to 3 days and reheat beautifully in a 350°F oven for about 15 minutes, covered with foil so the topping doesn't burn.

• Pair it with fresh berries or a citrus salad to balance the richness of the cream and cheese.
• For a complete brunch, add warm biscuits and strong coffee alongside.
• Make extra topping on the side and sprinkle it over individual servings if yours gets too soft during storage.

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This skillet has a way of becoming a regular at your table once you've made it the first time. There's real comfort in knowing you can feed the people you love something this satisfying and crowd-pleasing.

Recipe Questions & Answers

→ Can I substitute ham with another meat?

Yes, smoked turkey or bacon works well as flavorful alternatives in this skillet.

→ Is there a vegetarian option for this dish?

Try using cream of mushroom soup and omitting the ham for a delicious vegetarian variation.

→ How can I add a spicy kick?

Incorporate diced jalapeños into the mixture before baking to add some heat.

→ What sides complement this breakfast skillet?

Fresh fruit or a green salad pairs nicely, balancing richness with lighter flavors.

→ What is the best pan to use for baking?

A 10–12 inch oven-proof skillet ensures even cooking and easy transfer from stovetop to oven.

→ Can I prepare this ahead of time?

Yes, assemble in the morning and bake when ready to serve for convenience.