Ham Breakfast Skillet Dish

My aunt brought this skillet to a family gathering years ago, and I watched people crowd around the kitchen island like it was the only thing that mattered. The golden cornflake crust caught the morning light, and when someone finally dug in, the steam rose up carrying this rich, savory warmth that made the whole room smell like comfort. I'd never thought of breakfast as something you could make in one pan and feed six people with, but here it was, bubbling and complete. That day I understood why people bring this to potlucks and church breakfasts—it's the kind of dish that says you care enough to feed people well.

I made this for my partner on a slow Sunday morning when we'd both slept past ten, and there was this perfect window of time where breakfast felt like brunch and nothing else mattered. The kitchen smelled like ham and melting cheese by the time it came out of the oven, and we ate it straight from the skillet while still in our pajamas, laughing about how a dish this good had no business being this easy to make.

Ingredients

• Frozen hash brown potatoes (4 cups, thawed): Let these sit in a colander for a few minutes to drain excess moisture—this prevents the skillet from becoming watery and keeps your crust properly golden.
• Cooked ham (1 cup, diced): Use quality ham if you can; the better the ham, the more flavor it brings to every bite, and you'll taste the difference throughout the whole dish.
• Yellow onion and red bell pepper (1/2 cup each): The onion sweetens as it cooks, and the red pepper adds color and a gentle brightness that balances the richness of the cream sauce.
• Shredded cheddar cheese (2 cups): Shred it yourself from a block if possible—pre-shredded cheese has anti-caking agents that can make the sauce slightly grainy rather than silky.
• Sour cream (1 cup): This is your binding agent and flavor builder; don't skip it or substitute it with plain yogurt, as it won't create the same creamy texture.
• Condensed cream of chicken soup (1 can, 10.5 oz): This ingredient bridges the vegetables and potatoes with a savory base that ties everything together into one cohesive dish.
• Unsalted butter (1/4 cup melted plus 2 tablespoons for topping): Unsalted butter lets you control the salt level, which matters when your soup and ham already bring their own sodium.
• Garlic powder, black pepper, and salt (1/2 tsp each garlic and pepper, 1/4 tsp salt): Taste as you go—these amounts are a guide, but your own preference for seasoning should be your final authority.
• Crushed cornflakes (1 cup): Crush them by hand until they're uneven and chunky—those varying sizes create layers of texture that stay crispy even after sitting.
• Fresh chives (2 tablespoons, chopped, optional): These add a bright, onion-like finish that cuts through the richness and makes the dish feel fresh rather than heavy.

Instructions

Set your oven and prep your workspace:

Preheat to 375°F and have your oven-proof skillet ready—you're going to use it for both stovetop cooking and baking, so make sure the handle is oven-safe and trust the process.

Sauté the vegetables until they soften:

In your skillet, melt 1/4 cup butter over medium heat and add the chopped onion and red bell pepper, stirring occasionally for 3–4 minutes until they're fragrant and beginning to soften. You'll notice the onion turning translucent and the pepper becoming tender.

Warm the potatoes and ham:

Stir in the thawed hash browns and diced ham, cooking for about 5 minutes while stirring occasionally until everything is heated through and mingling together. The potatoes will start to show a little color from the butter they're cooking in.

Make your creamy sauce base:

In a separate bowl, whisk together the sour cream, condensed cream of chicken soup, shredded cheddar, garlic powder, black pepper, and salt until smooth and well combined. This is where the magic happens—the sauce is what transforms simple ingredients into something rich and unified.

Combine everything in the skillet:

Pour the creamy mixture into the skillet with your potato and ham base, stirring gently until every potato piece is coated and the sauce is evenly distributed. The filling should look creamy and cohesive at this point.

Create your crunchy topping:

In a small bowl, toss the crushed cornflakes with 2 tablespoons of melted butter until they're lightly coated, then sprinkle them evenly across the top of the skillet. This is what gives you that satisfying crunch that contrasts with the creamy filling.

Bake until golden and bubbly:

Transfer the skillet to the oven and bake uncovered for 25–30 minutes, until you can see the sauce bubbling at the edges and the cornflake topping has turned a deep golden brown. Trust your eyes here—if it looks golden, it's ready.

Rest before serving:

Remove from the oven and let the skillet sit for about 5 minutes; this allows everything to set slightly so you get cleaner portions. Scatter fresh chives over the top if you have them, and serve hot directly from the skillet.

Save

There's something about a skillet that's been on the stove and then the oven that makes a meal feel more intentional than just throwing things together. This dish became the thing I made when I wanted to show up for people, when a regular breakfast felt too small but elaborate cooking felt like the wrong choice.

Why This Works for Crowds

Feeding six people from a single skillet shifts something psychologically—there's no scrambling, no keeping food warm on the stove while other things finish cooking. Everyone eats at the same time, from the same dish, which turns breakfast into an actual gathering instead of a production. I've served this at holiday brunches, brought it to neighbors after new babies arrived, and made it on Sunday mornings when it felt like the whole week needed comfort before it started.

Building Your Own Variations

Once you understand the basic structure—potato base, creamy binder, protein, cheese, crunchy topping—you can adapt this in directions that speak to what you have or what you're craving. Smoked turkey works beautifully if you want something leaner, and a handful of diced jalapeños stirred into the filling will add a spice that wakes everything up without overpowering it. The beauty is that the formula is so forgiving that substitutions rarely fail.

Timing and Serving Strategies

Prepare everything through step five the night before, cover the skillet with plastic wrap, and refrigerate—the next morning, just top it with the cornflake mixture and bake, adding just a few minutes to the cooking time since it's starting cold. I've also made this in smaller portions using a cast iron skillet for two people, and it cooks just as beautifully, just faster. Pair it with fresh fruit on the side or a simple green salad if you want something bright to cut through the richness.

• Leftover portions reheat well in a 300°F oven covered with foil, though the cornflake topping loses some crunch—accept this or add fresh cornflakes after reheating.
• This feeds six generously if it's the main dish, but stretches to eight or more if you're serving it alongside other breakfast items.
• Use an oven thermometer to verify your oven temperature, since ovens vary and you want the bake to finish evenly without the edges browning too quickly.

Save

This skillet has fed friends at odd hours, stretched budgets further than expected, and proven that breakfast can be as nourishing to gather around as any dinner table meal. Make it once and you'll understand why it shows up at church potlucks and family reunions—it's honest food that actually tastes like someone cared.

Recipe Guide

→ What type of potatoes work best in this skillet?

Frozen hash brown potatoes are ideal as they crisp up nicely and blend well with the creamy sauce and ham.

→ Can I substitute ham with another meat?

Yes, smoked turkey or bacon can be used instead to provide a different savory flavor.

→ How do I achieve the crunchy topping?

Crushed cornflakes mixed with melted butter create the perfect crunchy topping that browns beautifully in the oven.

→ Is it possible to make this dish vegetarian-friendly?

Yes, by replacing the ham with additional vegetables and using cream of mushroom soup instead of chicken, it can suit a vegetarian diet.

→ How long should the skillet bake in the oven?

Bake uncovered at 375°F (190°C) for 25 to 30 minutes until bubbly and golden brown on top.