Ham Breakfast Skillet Dish (Printable Version)

Crispy hash browns with creamy cheese, savory ham, and a crunchy topping for a warm morning meal.

# Ingredient List:

→ 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)

# Step-by-Step Instructions:

01 - Heat 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 Advice:

01 -
  • It feeds a crowd without requiring hours in the kitchen, which makes you feel like a hero without the stress.
  • The contrast between the crunchy cornflake topping and creamy filling is genuinely addictive and keeps people coming back for seconds.
  • You can prep most of it ahead and just bake when guests arrive, making mornings feel less chaotic.
02 -
  • Thaw your hash browns completely beforehand—frozen potatoes release water during cooking, and that moisture will make your skillet watery and disappointing.
  • Don't skip the resting time after baking; those 5 minutes allow the creamy mixture to set and the cornflakes to stay crispy instead of getting soggy.
  • If your skillet isn't oven-proof, transfer the mixture to a baking dish before topping and baking to avoid damaging the handle.
03 -
  • Use full-fat sour cream—low-fat versions can curdle when combined with the hot soup and potatoes.
  • Don't stir the skillet too vigorously once you add the creamy mixture; gentle folding prevents the potatoes from breaking apart and turning mushy.
  • If you prefer less filling to potato ratio, reduce the sour cream and soup to 3/4 cup each and increase the hash browns to 5 cups.
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