Ham Breakfast Skillet (Printable Version)

Hearty skillet with ham, hash browns, creamy cheese, and a crunchy topping perfect for brunch or breakfast.

# What You’ll Need:

→ 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 Guide:

01 - Set oven temperature to 375°F and allow to fully preheat.
02 - In a large oven-safe skillet, melt 1/4 cup butter over medium heat. Add chopped onion and diced red bell pepper, sautéing for 3–4 minutes until softened.
03 - Stir in thawed hash browns and diced ham to the skillet. Cook for 5 minutes, stirring occasionally, until heated through.
04 - In a separate bowl, combine sour cream, condensed cream of chicken soup, shredded cheddar cheese, garlic powder, black pepper, and salt. Mix until well blended.
05 - Pour the cream sauce mixture into the skillet and stir thoroughly until evenly distributed throughout the potato and ham base.
06 - In a small bowl, combine crushed cornflakes with 2 tablespoons melted butter. Distribute evenly over the surface of the skillet mixture.
07 - Transfer skillet to preheated oven and bake uncovered for 25–30 minutes until the mixture is bubbly and the topping is golden brown.
08 - Remove skillet from oven and allow to rest for 5 minutes. Garnish with fresh chives if desired and serve hot.

# Additional Tips::

01 -
  • It feeds a crowd without making you sweat in the kitchen, leaving you relaxed enough to actually enjoy breakfast with people.
  • The texture contrast between creamy insides and that crispy cornflake crust is genuinely addictive and keeps people coming back for seconds.
02 -
  • Thaw your hash browns completely before cooking or they'll release water that turns your beautiful creamy sauce into a watery mess.
  • Don't skip the resting period after baking because the sauce needs those 5 minutes to firm up just enough to serve without falling apart.
03 -
  • Use a cast iron skillet if you have one because it distributes heat evenly and the cornflake topping gets impossibly crispy on the edges.
  • Grate your own cheddar cheese from a block rather than using pre-shredded, which contains anti-caking agents that make the sauce grainy.
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