Most versatile recipe ! Cheesy Hashbrown Ham Casserole is ideal for breakfast, lunch or even dinner (and you can substitute the meat with chicken etc !)
One of the biggest bonuses of a recipe is versatility. Cheesy Hashbrown Ham Casserole can be served for breakfast, brunch, lunch or even dinner.
The ham could be replaced with chicken, ground beef or just about any other kind of meat. I have made the casserole with chicken and ground beef, but our favorite meat addition is ham.
You can use leftover ham, thickly sliced ham from the deli or as I sometimes do – canned ham !
Yes, I said canned ham, but then again I only buy one brand of canned meats, which have been around longer than I have and is a brand I grew up with. Therefore, it is really your own choice which ham to use.
I know there are frozen grated potatoes available and that will be fine to use, but I never buy the frozen types as we only get it from a factory store, which is not that close to us. And grating a few potatoes are really not that difficult or even time consuming.
Steps 2 and 3 can be done ahead of time if you want to serve the casserole for breakfast. Do the frying the night before, store in a sealed container and the next morning all that’s needed is some whisking, mixing and the casserole is ready to go into the oven.
Cheesy Hashbrown Ham Casserole
- 3 cups Potatoes grated and moisture squeezed out
- 2 TB Vegetable Oil divided
- 1 cup Ham cooked and cubed
- 1 Onion halved and thinly sliced
- 2 Eggs
- 1 cup Fresh Cream (double cream/whipping cream)
- Salt and Black Pepper to taste
- 1 cup Cheddar Cheese grated
- 1/4 cup Flour
- 2 Spring Onions chopped
Pre-heat the oven to 200 deg C (400 deg F) – spray a large 20 x 30cm ( 8 x 12 inch ) oven dish with cooking oil
Heat 1 tablespoon Oil in a large skillet – fry the grated Potatoes in batches, 3 minutes per batch – drain on paper towels and keep aside
Using a separate skillet, heat the remaining Oil and fry the Ham until starting to brown – add the Onion and stir-fry another 5 minutes until Onions are golden – remove from heat and cool slightly
n a large mixing bowl, beat together the Eggs and Cream, season with Salt and Pepper – add 3/4 of the Cheddar and Flour – stirring well
Add the Potatoes and Ham/Onions (to the Egg mixture) – stir and transfer to the prepared oven dish – sprinkle over the remaining Cheese – bake uncovered for 40 – 45 minutes or until cooked through
Remove from the oven – sprinkle with Spring Onions and serve.
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