I’m baaaaaack! Probably not up to posting regularly back, but back enough to share this recipe I developed tonight and cannot stop eating.
I had wanted to make these bomb-ass-looking, eggy, jacket potatoes that my cousin, Tiffany, posted on her mama’s facebook wall, but found that my wee bag of russets carried narry a stuffing-worthy potato. Not one that could also accommodate an egg, at least.
We’ve already talked about how I’m a lazy bint, so you’ll not be surprised that I simply improvised a new recipe using similar ingredients in order to put food on the table tonight.
This recipe would be great for any meal of the day, could be easily adjusted to a freezable, single-serving, muffin-type system and is great for leftover-busting.
What you need:
- 3 medium-sized russet potatoes, cleaned and chopped into chunks
- 1 medium-sized red onion, finely chopped
- 1/2 lb smoked ham, cut into bite-sized chunks
- 2 cups of cheddar cheese, grated
- 1 tbsp dried thyme leaves or 2 tbsp fresh
- 1 tbsp dried parsley flakes or 1/4 cup finely chopped fresh
- Salt and pepper to taste
- 4 eggs
- 2 tbsp milk
What you do:
- Par-boil the potatoes until not quite fork tender and then cool in cold water.
- Preheat oven to 350.
- Cut cooled potato chunks down to bite-sized pieces.
- In a large mixing bowl, toss the cooled potatoes, ham, thyme, parsley, cheese, salt and pepper together.
- Toss the potato mixture into a greased skillet or casserole dish.
- In the same mixing bowl, lightly whisk the eggs and milk together.
- Pour the egg mixture evenly over the potato mixture.
- Bake at 350 for about 1 hour or until it no longer jiggles when the pan/dish is shaken and is golden brown on top.
- Let sit for 10 minutes before serving.
- Cut into wedges and serve with pico de gallo, guac or salsa.