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Potato, Ham and Cheese Breakfast Casserole #RSC

If you are looking for a savory and hearty breakfast casserole for a weekend brunch,  this one with potatoes, ham and cheddar is perfect.
Potato, Ham and Cheese Breakfast Casserole

Potato, Ham and Cheese Breakfast Casserole #RSC

By Sue Lau | Palatable Pastime

I  always love  cooking breakfast so when tasked to create a recipe using some of my favorite breakfast ingredients, as a casserole, making this came to mind.

The eggs have such a great texture in this- it is almost like a quiche, but—way more eggs (it is for breakfast, after all). It is quite lovely baking and rises up into a golden dome, reminding me of beautiful souffles.

It has a slight bit of southwest flavor, but not overly so- just enough to enhance the potatoes with the ham and cheese.

This is perfect for breakfast or brunch, and a dinner breakfast too. In fact, I had this for a light dinner as a change of pace. I hope you enjoy it any time  of day.

Potato, Ham and Cheese Breakfast Casserole

Ready, Set, Cook!

Another year, another #RSC…

If you recall, a couple weeks ago I told you about #RSC, in that I have been presented with a limited list of cooking ingredients and am confined to that to develop recipes. It’s sort of like a chopped basket.

Here are links to the recipes I created a couple of weeks ago in Round One:

Curried Chicken Lollipops

Vodka Paloma

Creamy Chicken and Broccoli Alfredo Soup

Wild Rice and Mushroom Cabbage Rolls

Then  I  created four more recipes for Round Two:

Spicy Asian Chicken Tacos

Blueberry Oatmeal Chocolate Chip Cookies

Appalachian Tomato Gravy

Blueberry Oven Baked Pancake
Potato, Ham and Cheese Breakfast Casserole
Also, for those who have followed me online over the years, here is one of the recipes I put in for the first RSC on Recipezaar back in 2002. It won.

Santa Fe Pork Medallions with Peach Salsa

Here is another recipe that won in  a RSC a different year, and also in a CSM contest:

Strawberry Sweetheart Streusel Muffins

Ad now it is time for:

Round 3

Which is the last cooking round  for the year, after which we cook each other’s recipes for the round.

So far, I have made these three for this round:

Bronx Breakfast Sandwich

Garlic Toasted Cheese Loaf

and Eggplant Fritters

For the third round, the ingredients and courses have changed from rounds one and two. The object is to select a course, and create a recipe using one of the main ingredients and anything from the pantry list but nothing else. I wonder…what would you have made with these?

Round 3 – Categories 

  • Breads:
  • Sandwiches/Wraps:
  • Vegetarian Dishes:
  • Casseroles: 

Round 3 – Main Ingredients List

  • Ground meat/ beef/chicken/turkey
  • Pasta – penne/ziti/macaroni/cannelloni/fusilli  
  • Rice –  white/brown  
  • Flour/ all purpose/bread & roll/whole wheat/rice/potato/cornflour/cornstarch
  • Yeast
  • Cornmeal/polenta/grits 
  • Cheese/ Cheddar/Monterey jack/Havarti/Gruyere/Mozzarella 
  • Mushrooms/ oyster, button, wild, cremini, portabella
  • Fresh Leafy Vegetables /Spinach/arugula/cabbage/Swiss chard/beet greens
  • Peppers / Sweet red bell/ Poblano pepper/ cayenne peppers – (ground poblano, ground ancho and ground cayenne)
  • Hot sauce
  • Cucumber (no pickles)

Round 3 – Pantry List

  • Cream soup/ mushroom/chicken
  • Bread crumbs/ fresh/dried 
  • Onions/ sweet/red – white/shallots/scallions
  • Marinara Sauce/ fresh tomatoes /canned – diced 
  • Peaches/ apricots/pears/avocado/ cherries
  • 1/2 and 1/2 cream/ heavy cream/milk
  • Italian seasoning – (dried mix of – oregano, marjoram, thyme, basil, rosemary and sage) (not to be used separately)
  • Dijon mustard/ original/coarse/smooth 
  • Condiments /mayonnaise – plain/ketchup/mustard 
  • Nuts/ walnuts/hazelnuts/pecans/pine nuts
  • Vinegar – Red wine/ white balsamic/apple cider 
  • Dried fruit/ golden raisins/currants/figs/candied ginger/ dried mango/dried pear
  • Canned salmon
  • Horseradish cream
  • Chicken/vegetable broth
  • Citrus /orange /lemon
  • Eggplant/artichokes/zucchini
  • Potatoes /squash/turnip/ rutabaga
  • Eggs
  • Jarred pesto sauce red/green/walnut
  • Beans/ canned – black/cannellini/chickpeas/pink/kidney/ baked beans
  • Sliced meats/ Ham/turkey/salami/chicken/ pastrami/roast beef/pimento loaf/prosicutto
  • Fats/ Butter/ olive oil/coconut oil/peanut oil
  • Sweetener/ sugar/white/brown/agave
  • Baking powder/ baking soda
  • Garlic – fresh/powdered
  • Bread /rolls/wraps/naan (white, whole wheat, french, Italian, etc) dinner/sandwich roll (no dessert rolls – cinnamon buns,
  • pastries, crossiants, etc) – wraps – (flatbread, pita, flour/corn tortilla)
  • Spices – cinnamon,nutmeg, all spice, Chinese 5 spice, ginger, star anise, cardamom, fennel seeds, caraway and cumin
  • Salt 
  • Pepper

I hope you have enjoyed following me as I participate in this cooking challenge with some very dear foodie buddies online. I hope to see you again next year for the 2019 RSC!

~s
Potato, Ham and Cheese Breakfast Casserole

Potato, Ham and Cheese Breakfast Casserole


Potato, Ham and Cheese Breakfast Casserole
Ingredients:

  • 1 pound potatoes, peeled and diced
  • 1/2 cup chopped onion
  • 2 cloves garlic,  minced
  • 2 tablespoons olive oil
  • salt and black pepper to taste
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground poblano/ancho pepper
  • 4 ounces thickly sliced ham, diced
  • 6 large eggs
  • 1 cup half and half cream
  • 1-1/2 cups finely shredded cheddar cheese
  • hot sauce to taste (I used Cholula red)

Method:

  1. Preheat oven to 350°F.
  2. Butter a 1-1/2 quart oven safe casserole dish.
  3. Heat 2 tablespoons olive oil in a large nonstick skillet; add potatoes, onion and garlic; season to taste with salt and pepper.
  4. As potatoes soften, add the cumin, ground poblano powder and ham; continue to cook until potatoes are tender.
  5. Whisk eggs in a small bowl and addthe half and half and hot sauce, stirring until smooth.
  6. Place  potatoes in the buttered casserole and top with the egg mixture.
  7. Top with cheese, pressing it down until it  is wet.
  8. Bake uncovered at 350°F for 45 minutes to an hour, until golden,  domed and puffy (eggs are set).
  9. Cool 10 minutes before serving.

From the kitchen of palatablepastime.com


Potato, Ham and Cheese Breakfast Casserole

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