Honey Mustard, Ham, Potato & Egg Bake - Simple & Delicious Recipe

 

With last Saturday being just prior to Thanksgiving I baked a ham for the family to enjoy. My sister was going to be cooking a turkey dinner on the Sunday, so I wanted to give her a day off ahead of the big day to just relax and let someone else do the cooking.  Nobody was complaining!

In any case, I ended up with a quantity of leftover baked ham to use up.  I did give my sister a goodly amount to take home, and I also took some over to my next-door neighbor, but I still had a fair bit to use up myself.

 

This recipe I am sharing with you today is for a sort of Ham and Potato Hash, with golden caramelized onions, ham and potatoes, baked in the oven with some eggs broken over top.  It was an excellent way to use up some of the ham.

I have always loved hash of any kind, and it seemed only natural to me to try to make a kind of hash with some of the ham and some potatoes.  I also thought to myself, ham and eggs also go very well together so I added a couple of eggs to this small-batch recipe which is just the right size for a breakfast/brunch or supper dish for two people. 

I was really pleased with the way it came out.  The potatoes, ham and onions were beautifully caramelized with a chef's kiss of honey mustard and went very well with the eggs.  Color me happy.  This was a winner!

 

INGREDIENTS NEEDED

TO MAKE

HAM, EGG & POTATO BAKE

Simple store cupboard ingredients and not a lot of them. Oh, and cooked ham of course!

• 3/4-pound (340g) russet potatoes, peeled and cut into 1/2 inch cubes
• 4 ounces (115g) baked ham, diced
• 1/2 medium onion, peeled and diced
• 1 TBS honey mustard, divided
• 2 large eggs
• salt and black pepper to taste
• 1 TBS ghee or cooking oil

 

My potatoes were not small, but neither were they large.  They were each about 4 to 5 inches long, yielding about 3 cups of cubed potatoes

You could use deli ham if you wanted to, but I would ask for it at the deli counter and ask them to just cut one thick slice rather than slices for sandwiches. You could also use ham steaks, cubed.

I used French's Honey Dijon mustard.  It has a nice flavor and a mellow heat.

I used the eggs cold from the refrigerator. If your eggs are at room temperature they will not take as long to cook.

I used ghee because I have it and I need to use it. It adds a lovely nutty flavor to the potatoes.

 

HOW TO COOK

HAM, EGG & POTATO BAKE

This is really quite simple. You don't need any fancy equipment either. Just a hob, skillet and oven.

1. Heat half of the ghee/oil in a skillet over medium high heat. Add the ham and onion. (I used ghee because I have it. I make my own ghee. It is relatively simple to make.)
2. Cook, stirring frequently, until they begin to caramelize. Stir in1/2 TBS of honey mustard. Cook for about a minute longer and then scrape into a bowl. Set aside. (No need to keep warm as you will be reheating it briefly with the potatoes.)
3. Heat the remaining ghee/oil in the skillet. Add the potatoes. Season lightly. Toss to coat in the fat. Cover and cook over medium heat until almost cooked through, about 8 minutes or so. (They should be al dente and just starting to brown.)
4. Uncover and continue to cook until they are fork tender and golden brown. Stir in the remaining mustard.
5. Preheat the oven to 400*F/200*C. gas mark 6. Have ready a 1qt (1-litre) baking dish.
6. Add the ham and onions back to the skillet and heat through. Spoon into a baking dish. Make two hollows in the potato mixture and crack an egg into each. (I used the back of a spoon to make two shallow hollows, just the right size to hold each egg.)
7. Roast in the preheated oven for 10 to 15 minutes, or until the eggs are done to your preference. (It is really hard to tell when they are done but still soft. They seem jiggly all the way through. You can prick with a toothpick to check on the yolks.)
8. Serve immediately.

 

FREQUENTLY

ASKED QUESTIONS

CAN THIS BE MADE AHEAD OF TIME?

You can do everything up to the point of adding the eggs ahead of time. Simply cover and refrigerate. Let come to room temperature before baking. I would bake this for 10 to 15 minutes before adding the eggs and continuing as per the recipe. This would allow for the potato mixture to be almost heated through before adding the eggs. You could also reheat the ham hash in a skillet and then add it to the baking dish, adding the eggs and proceeding as per the recipe.

DO I HAVE TO USE HAM?

No, you could use any cooked or roasted meat. Beef or pork would work very well. Essentially this is a hash with eggs added.

CAN I ADD OTHER VEGETABLES?

Chopped peppers, celery and or mushrooms would work very well.

CAN THIS BE FROZEN?

I do not recommend freezing this.

CAN THIS DISH BE DOUBLED TO FEED MORE PEOPLE?

Absolutely. Simple multiply everything by two and cook as per the recipe. You will need a larger baking dish, but the bake time should pretty much remain the same.

CAN I USE LEFTOVER COOKED POTATOES?

Absolutely.  Just peel and cube.  Add at the same time as you are caramelizing the ham and onions to heat through and give some golden edges.

 

WHAT TO SERVE 

WITH

HAM, EGG & POTATO BAKE

This all depends on if you are serving this delicious dish for dinner or for breakfast. Of course, these are only suggestions, and you can serve this with whatever you want.

FOR BREAKFAST - I would serve with some hot buttered toast and glasses of cold fruit juice. You might also want to pass the brown sauce or tomato ketchup.  You could also serve with hot biscuits instead of the toast, and a bowl of fresh fruit.

FOR DINNER - This would go fabulously with some baked beans and baking powder biscuits on the side. Not a fan of baked beans? Then why not serve this with some other cooked vegetables.  Green Beans, Carrots, broccoli. I cannot think of a vegetable that wouldn't work. You could also serve a tossed salad on the side. 

 

A FEW OTHER

DELICIOUS WAYS 

TO USE LEFTOVER COOKED HAM

If you are like me, you are always looking for ways to use up leftover ham. Here are a few favorites that you might also enjoy! 

DEVILED HAM SPREAD - This is rich, tangy, a touch sweet with a bit of heat. In short, delicious. Ready to spread on crackers or crisp breads or to fill a sandwich. This is perfect.  I love this and could eat it with a spoon. 

CHICKEN & HAM LASAGNA - Not your traditional lasagna.  Deliciously different and makes good use of leftover cooked chicken and ham, layered with cooked spinach, cheese and a lush sauce. This is fabulously tasty!

  

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Yield: 2 servings

Author: Marie Rayner

Ham, Egg & Potato Bake

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Onions, potatoes and ham, browned to caramelized perfection, seasoned with some honey mustard and then baked with eggs. The perfect weekend breakfast, or a simple weeknight supper. Cook times are subjected and vary according to your own preferences.

Ingredients

• 3/4-pound (340g) russet potatoes, peeled and cut into 1/2 inch cubes
• 4 ounces (115g) baked ham, diced
• 1/2 medium onion, peeled and diced
• 1 TBS honey mustard, divided
• 2 large eggs
• salt and black pepper to taste
• 1 TBS ghee or cooking oil

Instructions

1. Heat half of the ghee/oil in a skillet over medium high heat. Add the ham and onion.
2. Cook, stirring frequently, until they begin to caramelize. Stir in1/2 TBS of honey mustard. Cook for about a minute longer and then scrape into a bowl. Set aside.
3. Heat the remaining ghee in the skillet. Add the potatoes. Season lightly. Toss to coat in the fat. Cover and cook over medium heat until almost cooked through, about 8 minutes or so.
4. Uncover and continue to cook until they are fork tender and golden brown. Stir in the remaining mustard.
5. Preheat the oven to 400*F/200*C. gas mark 6. Have ready a 1qt (1-litre) baking dish.
6. Add the ham and onions back to the skillet and heat through. Spoon into a baking dish. Make two hollows in the potato mixture and crack an egg into each.
7. Roast in the preheated oven for 10 to 15 minutes, or until the eggs are done to your preference.
8. Serve immediately.

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