by Debbie McNair
Ever wonder what to do with all that leftover Holiday Ham? Here it is! A recipie most anybody will enjoy. Unless your kids are weird, they WILL eat it.
This will serve 4 people. If you need more, double or triple it.
6 fresh Eggs
2 cups frozen shredded hashbrown potatoes
1-1/2 cups cooked ham cubed
3 tablespoons whole milk
1 cup shredded cheese (we use cheddar/jack)
Preheat oven to 350 degrees.
Choose a glass 8x8 (or so) Pyrex baking dish and spray it with the cooking spray. Set aside. In a medium mixing bowl, crack eggs and beat as if you were going to make scrambled eggs. Add the milk. Measure out the hashbrowns into a microwavable bowl. DEFROST in microwave for 3-5 minutes. Dont worry if they're not entirely defrosted. Put hashbrowns in egg mixture along with cooked ham. Stir everything very well.
Pour mixture into greased baking dish. Put tinfoil on the top. Now you have a choice. You can bake this in a water bath, or not. The sides will be a little crunchy if you put it in the oven as is. If you don't know, a water bath is where you bake your dish in a pan filled with water about half way.
So get a 9x13 cake pan fill it about a quarter full of water and set your 8x8 pan full of egg dish in it.
Make your baking method choice and put in a 350 degree oven for 40 minutes. After the 40 minutes, take the tin foil off the top of the baking dish and sprinkle the entire casserole with cheese.
Return to oven uncovered for another 15-20 minutes. Test for doneness is when inserted butter knife comes out clean. Take the casserole out of the water bath if you used that method.
Let the whole thing set for about 3 minutes. Then you can cut this like a cake and it will serve up in squares. Salt and pepper to taste.
Accompaniments that compliment this dish are fresh homemade salsa and buttermilk bisquits. Add a salad, and this also makes a good dinner or supper.