Ham Breakfast Skillet Comfort (Printable)

Hearty skillet of hash browns, melted cheese, ham, and crispy topping for a cozy 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

# Directions:

01 - Preheat oven to 375°F (190°C).
02 - In a large 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 in the thawed hash browns and diced ham. Cook for 5 minutes, stirring occasionally, until warmed through.
04 - In a separate bowl, mix sour cream, condensed cream of chicken soup, shredded cheddar cheese, garlic powder, black pepper, and salt until well combined.
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 on top.
08 - Remove from oven and let rest for 5 minutes. Garnish with fresh chives if desired. Serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you spent all morning fussing over it.
  • This one skillet feeds a crowd without making you feel like a short-order cook.
  • The cornflake topping gives you that crispy contrast your brain keeps asking for.
02 -
  • If your skillet isn't oven-proof, this whole thing falls apart—transfer the mixture to a baking dish and bake uncovered, adding 5 minutes to the time.
  • Don't bake it covered; the cornflakes will turn soggy and sad instead of staying crispy and delicious.
03 -
  • Brown the cornflakes for an extra 30 seconds in a dry skillet before mixing with butter—this deepens their flavor and makes the topping taste toasted instead of just cereal.
  • Taste your cream mixture before it goes in the skillet; if it seems bland, a crack of fresh black pepper or a pinch of smoked paprika can wake it up instantly.
Go back