Ham Breakfast Skillet Delight (Printable)

Savory skillet with hash browns, creamy cheese, diced ham, and crunchy topping for a hearty meal.

# 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

# How-To Steps:

01 - Preheat the oven to 375°F.
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 Tips:

01 -
  • It's a one-skillet wonder that comes together in under an hour, which means less cleanup and more time enjoying company.
  • The contrast between creamy potato filling and crunchy cornflake topping is genuinely addictive, like discovering a secret texture you didn't know you needed.
  • It feeds a crowd without fussy plating or last-minute stress, making it perfect for mornings when you want to impress without the theatre.
02 -
  • Thaw your hash browns completely before cooking or you'll end up with cold pockets in the middle and a longer cooking time than expected—I learned this the way everyone does.
  • Don't skip the initial sauté of the potatoes and ham; it's what keeps the filling from turning watery in the oven.
  • The cornflake topping is the difference between good and memorable, so don't leave it off even if you think it sounds silly.
03 -
  • Dice your ham on the larger side so you get actual ham flavor in bites rather than tiny lost pieces throughout the filling.
  • Make the creamy sauce mixture while the vegetables sauté so you're never waiting around watching pots—it's kitchen efficiency that feels like you've got this under control.
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