Ham Hash Browns Skillet (Printable)

Crispy hash browns with savory ham, creamy cheese sauce, and a golden crunchy topping, perfect for brunch or breakfast.

# What Goes In:

→ 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 It:

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 -
  • The whole thing comes together in one skillet, which means fewer dishes and more time enjoying brunch with people.
  • It's forgiving enough that you can prep it ahead and bake it when guests arrive, making you feel like you have your life together.
  • The combination of creamy, savory, and crunchy textures in every bite feels like comfort food that somehow still feels special.
02 -
  • Don't skip thawing the hash browns because frozen potatoes release too much liquid and turn the whole thing mushy instead of creamy.
  • If your skillet isn't oven-proof, transfer the mixture to a baking dish before adding the cornflake topping, otherwise you'll be stuck with a melted handle situation.
  • The cornflakes need to be crushed by hand so they stay chunky, because if you pulverize them into powder they'll just disappear into the sauce.
03 -
  • If you're making this for a crowd, you can assemble it in a baking dish the night before, cover it with plastic wrap, and bake it straight from the fridge (just add 5 to 10 minutes to the baking time).
  • The cornflake topping stays crispest if you add it right before the skillet goes into the oven rather than mixing it in earlier.
  • Taste the creamy mixture before you add it to the skillet because some cream of chicken soups are saltier than others, and you might want to adjust your seasoning.
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