Ham Breakfast Skillet Hash Browns (Printable Version)

Crispy hash browns layered with ham, cheese sauce, and a golden crunchy topping baked to perfection.

# What You 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:

01 - Preheat 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 Advice:

01 -
  • It feeds a room full of hungry people without requiring you to stand at the stove flipping things.
  • The creamy center and crispy top create a texture contrast that somehow feels fancy despite being genuinely effortless.
  • You can assemble it the night before and just pop it in the oven, making weekend mornings feel manageable again.
02 -
  • Thaw your hash browns completely and pat them dry if they seem wet—frozen hash browns release moisture as they thaw, and that water is the enemy of a crispy-edged skillet.
  • Don't skip the resting period after baking; those 5 minutes allow the cream sauce to set just enough that your skillet holds together when plated instead of separating into layers.
03 -
  • Use an oven-proof skillet with a metal handle because you'll be transferring it straight from stovetop to oven—no dishes needed, which is half the appeal.
  • If your skillet isn't oven-proof, simply transfer everything to a buttered 9x13 baking dish before adding the topping, though something special gets lost in translation.
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