Ham Breakfast Skillet Dish (Printable Version)

Hearty skillet featuring ham, crispy potatoes, creamy cheddar sauce, and a buttery crunchy topping.

# 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

# How to Make:

01 - Set oven to 375°F and allow to reach temperature.
02 - In a 10-12 inch oven-proof skillet, melt 1/4 cup butter over medium heat. Add chopped onion and diced red bell pepper; sauté for 3-4 minutes until softened.
03 - Stir thawed hash browns and diced ham into the skillet. Cook for 5 minutes, stirring occasionally, until heated through.
04 - In a separate mixing bowl, combine sour cream, condensed cream of chicken soup, shredded cheddar cheese, garlic powder, black pepper, and salt. Mix until smooth.
05 - Pour the cream sauce into the skillet with the potato mixture. Stir thoroughly until evenly distributed.
06 - In a small bowl, toss crushed cornflakes with 2 tablespoons melted butter. Distribute topping evenly across the skillet surface.
07 - Transfer skillet to preheated oven and bake uncovered for 25-30 minutes until bubbly and golden brown.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh chives if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you've been cooking since dawn.
  • One skillet means one thing to wash, which is a win I'll take every time.
  • Feeds a crowd without making you feel like you're slaving away in the kitchen.
02 -
  • The cornflake topping will only stay crispy if you sprinkle it on right before baking; adding it early makes it soggy and sad.
  • Don't skip the 5-minute rest at the end—it lets the cream sauce thicken enough to scoop neatly instead of running all over the plate.
03 -
  • Always use an oven-proof skillet with a handle you're comfortable touching—silicone grips are lifesavers for pulling a hot, heavy dish from the oven.
  • If you're cooking for a crowd and worried about serving temperature, assemble everything in advance and bake it at 375°F for an extra 10 minutes before serving to ensure it's piping hot throughout.
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