CREAMY MUSHROOM HAM & POTATOES
Everyone loves these potatoes and always comes back for more. I like the comforting main dish because it uses only seven ingredients and is finished in the slow cooker.-Traci Meadows, Monett, Missouri
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.
Nutrition Facts : Calories 432 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 1589mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.
POTATO NESTS WITH HAM, EGGS, MUSHROOMS AND ARTICHOKE HEARTS
Make and share this Potato Nests with Ham, Eggs, Mushrooms and Artichoke Hearts recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For nests: Preheat oven to 410F.
- Butter 6 ramekins or muffin tins using ½ tblsp butter per ramekin.
- Peel potatoes and coarsely grate into bowl of cold water.
- Drain potatoes and dry thoroughly.
- Transfer to a large bowl.
- Mix in onions, cheese and nutmeg.
- Season to taste.
- Press into prepared cups, forming indentation in the middle.
- Bake until edges of nests are brown, about 45 minutes.
- Prepare filling: Melt 1 tblsp butter in medium skillet over medium-high heat.
- Add mushrooms and saute until liquid evaporates, about 5 minutes.
- Remove from pan using slotted spoon.
- Add Sherry and boil until reduced by half, about 3 minutes.
- Stir in half and half and simmer 5 minutes.
- Add some of sauce to yolks, in a thin stream and whisking all the while, to temper the yolks.
- Slowly whisk the yolk mixture back into sauce.
- Return mushrooms and shallots to skillet.
- Stir in ham and artichoke hearts and cook until warmed through.
- Season and mix in parsley.
- Remove nests from oven.
- Cool 5 minutes.
- Spoon filling into each.
- Top each with poached egg.
- Serve immediately.
Nutrition Facts : Calories 458.6, Fat 31.1, SaturatedFat 15.8, Cholesterol 361.4, Sodium 240.9, Carbohydrate 16.7, Fiber 2.5, Sugar 1.9, Protein 24.1
PASTA WITH HAM AND MUSHROOMS
Extend the life of leftover holiday ham beyond sandwiches and toss the salty meat with some mushrooms, cheese, and parsley for a quick and satisfying pasta dish anyone will love.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Cook pasta in boiling salted water until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot. Meanwhile, in a large skillet, combine sliced large yellow onion with olive oil; season with salt and pepper. Cook over medium-high until beginning to brown, 3 to 5 minutes. Add sliced mushrooms; cook until browned, about 5 minutes. Add ham pieces; cook until warm. Toss with pasta, adding enough pasta water to create a sauce that coats pasta. Serve topped with chopped parsley and grated pecorino cheese.
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