Funeral Potatoes Ham Skillet

My neighbor Linda brought this skillet to a church potluck years ago, and I watched it disappear faster than anything else on the table. She caught me eyeing the last spoonful and laughed, saying it was her secret weapon for feeding her huge family on Sunday mornings. When she finally shared the recipe, I realized it was the kind of dish that tastes like someone actually cares about you, with crispy edges and creamy depths that make breakfast feel like an event.

The first time I made it for my own brunch, I miscalculated the oven time and pulled it out when it was still a little too jiggly in the center. My sister-in-law cut into it anyway and declared it perfect, which taught me that this dish is pretty forgiving—it only gets better the longer it bakes, and even a slight underbake tastes creamy and wonderful.

Ingredients

• Frozen hash brown potatoes (4 cups, thawed): Use the shredded kind, not the patties, and let them sit in a colander for a few minutes so excess moisture drains off—this prevents a watery skillet.
• Cooked ham (1 cup, diced): Leftover ham works beautifully, but deli ham cubed up is equally fine and honestly saves time.
• Yellow onion (1/2 cup, finely chopped): The sweetness balances the salty ham, so don't skip this even if you're tempted.
• Red bell pepper (1/2 cup, diced): Both the color and slight sweetness matter here, though orange works in a pinch.
• Shredded cheddar cheese (2 cups): Sharp cheddar gives you more flavor complexity, but mild is perfectly fine if that's what you have.
• Sour cream (1 cup): This is what makes the filling creamy and tangy—don't substitute with Greek yogurt or the texture will be off.
• Condensed cream of chicken soup (1 can, 10.5 oz): It sounds odd, but it adds richness and helps bind everything together.
• Unsalted butter (1/4 cup melted, plus 2 tablespoons for topping): Unsalted lets you control the seasoning, and melted butter mingles with ingredients more evenly.
• Garlic powder (1/2 teaspoon): Fresh garlic burns too easily at this temperature, so the powder is actually your friend here.
• Black pepper and salt (1/2 teaspoon and 1/4 teaspoon): Taste as you go because the ham and soup already bring saltiness to the party.
• Crushed cornflakes (1 cup): Crush them by hand into uneven pieces so some stay crunchy and others turn into fine crumbs.
• Fresh chives (2 tablespoons, optional): A sprinkle at the end brightens everything and makes it feel intentional.

Instructions

Preheat and prepare:

Set your oven to 375°F and pull out your oven-proof skillet—cast iron or stainless steel both work beautifully here.

Sauté the aromatics:

Melt that butter over medium heat and watch it foam up slightly, then add your onions and peppers. You'll know they're ready when they soften and smell sweet, which takes about 3 to 4 minutes. Stir them around gently so nothing catches on the pan.

Warm the potatoes and ham:

Toss in your thawed hash browns and diced ham, stirring every minute or so for about 5 minutes total. You're not trying to crisp them yet, just warm everything through and let the flavors start getting friendly.

Mix the creamy sauce:

In a separate bowl, combine the sour cream, cream of chicken soup, cheddar cheese, garlic powder, pepper, and salt. Stir it until smooth and there are no lumps of anything hiding in there.

Combine and coat:

Pour that creamy mixture into the skillet with the potatoes and ham, stirring gently until every piece gets coated. It should look rich and cohesive, like mac and cheese but with potatoes and meat.

Make the crunchy topping:

In a small bowl, toss your crushed cornflakes with the melted butter until they're all coated with a light shimmer. Sprinkle this mixture across the top of the skillet in an uneven layer—some spots will have more topping than others, which is exactly what you want.

Bake until golden:

Slide the skillet into the oven and let it bake uncovered for 25 to 30 minutes, until the edges are bubbly and the topping has turned golden brown. You'll smell when it's getting close—that toasty cornflake aroma is a signal.

Rest and finish:

Pull it out and let it sit for 5 minutes so it sets up slightly and becomes easier to scoop. Scatter those fresh chives over the top if you have them, and serve it straight from the skillet while it's still steaming.

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What gets me every time is watching people who claim they're not breakfast people go back for seconds. There's something about a hot, bubbling skillet full of comfort that makes everyone forget they usually skip the morning meal.

Variations to Keep It Fresh

The beauty of this skillet is how easily it bends to what you have on hand. I've made it with smoked turkey instead of ham when we were trying to use up leftovers, and it was equally delicious with a slightly different flavor profile. Once I added diced jalapeños between the hash browns and the cream mixture, and the heat cut through the richness in a way that surprised everyone in a good way.

Make-Ahead Magic

This is genuinely one of those dishes that improves when you assemble it the night before. Mix your creamy sauce and your toppings separately, then combine everything in the skillet in the morning, cover it with foil, and refrigerate. When you're ready to bake, just add 5 to 10 minutes to the cooking time since you're starting from cold.

Serving Suggestions and Final Touches

Serve this alongside fresh fruit—strawberries, cantaloupe, or grapes cut through the richness beautifully. A simple green salad with lemon vinaigrette works too if you want to feel like you had something virtuous with your breakfast. The skillet itself is actually serving ware, which means less cleanup and more time enjoying your guests, which feels like the real victory.

• Pair it with a strong coffee or fresh-squeezed orange juice for the full brunch experience.
• Leftovers reheat gently in a 325°F oven covered with foil, keeping the topping crispy without drying things out.
• Double the recipe if you're feeding more than 6 people, and use two skillets so everything fits comfortably.

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This skillet has become my answer to feeding people without stress, and it never fails to make someone ask for the recipe. There's real generosity in a dish this comforting, and somehow it tastes even better when you know you made it easy on yourself.

Recipe FAQs

→ What type of potatoes work best for this skillet?

Frozen hash brown potatoes are ideal for achieving a crispy texture and easy preparation in this dish.

→ Can I substitute the ham with other proteins?

Yes, smoked turkey or bacon can be used as alternatives to ham depending on your preference.

→ Is there a vegetarian option for this dish?

For a vegetarian version, replace the cream of chicken soup with cream of mushroom soup and omit the ham.

→ How is the crunchy topping made?

The topping consists of crushed cornflakes mixed with melted butter, sprinkled evenly before baking for a golden crust.

→ What are some good side dishes to serve alongside?

This skillet pairs well with fresh fruit or a crisp green salad to balance its rich flavors.