Ham Breakfast Skillet

My aunt brought this skillet to every family gathering, and honestly, I never understood the fuss until I made it myself on a lazy Sunday morning. The kitchen filled with this savory, cheesy aroma that had everyone stumbling downstairs within minutes, still in their pajamas. What struck me most wasn't the taste, though it was incredible, but how something so simple could feel both homey and impressive at the same time. Now I make it whenever I want to feed people without fussing, which turns out to be often.

Last winter, I made this for a group of friends who showed up unexpectedly on a Saturday morning, and it became the reason they now text me asking when I'm making it again. We ate straight from the skillet, passing around forks and extra sour cream, and nobody touched their phones for nearly an hour. That's when I realized this dish has a quiet power that goes beyond breakfast.

Ingredients

• Frozen hash brown potatoes: Thawed beforehand so they cook evenly and don't release excess water that makes the whole dish watery.
• Cooked ham: Diced into bite-sized pieces that distribute flavor throughout rather than sitting in big chunks.
• Yellow onion and red bell pepper: These soften in butter first, which mellows the onion's bite and lets the pepper turn almost sweet.
• Shredded cheddar cheese: The backbone of the creamy sauce, so don't skimp or substitute with something pre-shredded and waxy.
• Sour cream and cream of chicken soup: Together they create a sauce that's tangy and rich without being heavy, binding everything together.
• Unsalted butter: Gives you control over the salt level and tastes cleaner than salted in a dish this savory.
• Garlic powder, black pepper, and salt: Season boldly here because potatoes need encouragement to taste like something.
• Crushed cornflakes: The topping gets golden and crispy in the oven, providing textural relief against all the creaminess.

Instructions

Dries dishes, utensils, and cookware neatly after cooking, keeping your countertop organized and clutter free.

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Heat your oven and build your flavor base:

Set the oven to 375°F and let it come to temperature while you prep. In your oven-proof skillet, melt butter over medium heat and sauté the chopped onion and bell pepper for 3 to 4 minutes until they soften and smell sweet.

Warm the potatoes and ham together:

Add the thawed hash browns and ham to the skillet, stirring occasionally for about 5 minutes until everything is heated through and starting to stick together slightly. This step prevents cold spots in the final dish.

Mix the creamy sauce separately:

In a bowl, whisk together sour cream, cream of chicken soup, cheddar cheese, garlic powder, pepper, and salt until smooth and evenly combined. Taste a tiny spoonful and adjust seasoning if needed.

Combine everything in the skillet:

Pour the creamy mixture into the skillet and stir gently until every potato and ham piece is coated and the sauce looks cohesive. The mixture should look rich and slightly thick, not soup-like.

Add the crunchy topping:

Toss crushed cornflakes with melted butter in a small bowl, then sprinkle evenly across the top of the skillet. Don't press down; let it stay loose so it can get properly crispy.

Bake until bubbly and golden:

Transfer the skillet to the oven and bake uncovered for 25 to 30 minutes until the edges bubble gently and the cornflake topping turns deep golden brown. The creamy center should still jiggle slightly when you shake the skillet gently.

Rest and serve:

Let the skillet sit for 5 minutes out of the oven so the sauce sets slightly and becomes easier to scoop. Garnish with fresh chives if you have them, then serve hot directly from the skillet.

Save

There's something about a skillet that everyone can reach into that transforms breakfast from a meal into a moment. My sister watched me make this for the first time and then asked if I could teach her, not because she wanted the recipe, but because she wanted to understand why it felt different from her own cooking. I think it's because you're building something deliberately, layering flavors and textures with your hands, and that intention comes through in every bite.

Why This Dish Works for Any Occasion

The genius of this skillet is that it straddles the line between fancy enough for guests and humble enough for yourself. You can make it on a Tuesday morning and feel like you accomplished something, or bring it to a potluck and watch people's faces light up when they realize it's homemade. It's the kind of dish that makes you look like you tried harder than you actually did.

How to Make It Your Own

Once you make this a few times, you'll start seeing variations everywhere. Smoked turkey works beautifully instead of ham, lending a different kind of smokiness that pairs wonderfully with the cheese. Crispy bacon crumbled on top adds a salty crunch, or you could skip the meat entirely and bulk up with sautéed mushrooms for something vegetarian that still feels substantial.

Storage and Reheating Tips

This skillet actually gets better the next day because the flavors meld together overnight in the refrigerator. Reheat gently in a 325°F oven for about 15 minutes, covered loosely with foil so the top doesn't dry out. You can also freeze individual portions and bring them back to life on a busy morning when you need comfort food fast.

• Store leftovers covered in the refrigerator for up to 3 days, and it reheats beautifully without losing its texture.
• Don't reheat in the microwave if you want to keep the cornflake topping crispy; the oven is worth the extra time.
• Double the recipe and freeze half unbaked, then bake straight from frozen adding about 10 extra minutes to the cooking time.

Deep clean greasy stovetops, countertops, sinks, and tiles using powerful steam after everyday cooking.

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Save

This recipe taught me that breakfast doesn't have to be complicated to be memorable. It's one of those dishes that reminds you why people gather around tables in the first place.

Recipe FAQs

→ Can I substitute ham with other meats?

Yes, smoked turkey or bacon work well as alternatives and provide different flavor profiles.

→ Is it possible to make this vegetarian?

Yes, replacing the ham with vegetables and using cream of mushroom soup instead of chicken soup creates a vegetarian option.

→ How can I add a spicy kick to the skillet?

Adding diced jalapeños during the sauté step will introduce a pleasant heat and deepen flavor.

→ What type of skillet is best for baking this dish?

Use a 10-12 inch oven-proof skillet that can go from stovetop to oven for best results and easy preparation.

→ Can I prepare this ahead of time?

Yes, assemble the skillet ingredients in advance and bake when ready to serve for convenience.