HASHBROWN CASSEROLE WITH HAM
Toss together this casserole in minutes, using up leftover ham.
Provided by PocketChangeGourmet.com
Categories Breakfast
Time 1h10m
Yield 8-10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and spray a 13x9 baking dish with non-stick cooking spray
- In a very large bowl, combine hashbrowns, butter, salt and pepper
- Add ham and cheese and stir until well combined
- Spread mixture into baking dish evenly. There pan will be very full, don't worry the eggs will be absorbed into the mixture.
- In a small bowl, combine the eggs and milk
- Pour evenly over hashbrown mixture
- Top with ¼ cup cheese
- Baking at 350 degrees for 45 minutes. Cover dish with foil and continue cooking for about 15 minutes more or until a knife inserted in the center comes out clean.
- Mix casserole following instructions. Cover in plastic wrap and place in refrigerator over night. Remove 30 minutes before baking. Bake following instructions.
LEFTOVER HAM -N- POTATO CASSEROLE
An easy cheesy dish that uses up that Christmas or Easter ham! My family looks forward to this one!
Provided by SweetT
Categories Main Dish Recipes Pork Ham
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 1 1/2-quart baking dish.
- Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir potatoes into ham mixture; transfer to the prepared baking dish.
- Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
- Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
- Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
- Pour sauce over ham and potatoes.
- Sprinkle bread crumbs atop casserole.
- Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.
Nutrition Facts : Calories 577.7 calories, Carbohydrate 40.3 g, Cholesterol 104.9 mg, Fat 35.8 g, Fiber 4.2 g, Protein 24.3 g, SaturatedFat 20.2 g, Sodium 973.7 mg, Sugar 5.2 g
OUR 40+ BEST LEFTOVER HAM RECIPES (+LEFTOVER HAM SANDWICH)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Breakfast Main Course Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Mix the wet ingredients and spread onto bread.
- Assemble your sandwiches.
- Heat for 15 minutes in the oven.
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
31 BEST WAYS TO USE LEFTOVER HAM
These tasty leftover ham recipes are the perfect way to use up ham that wasn't devoured during your feast! From casserole to salad to soup, these easy dishes are guaranteed to please.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 31
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a ham-filled dish in 30 minutes or less!
Nutrition Facts :
HAM & CHEESE HASH BROWN BAKE (RECIPES FOR LEFTOVER HAM)
Provided by Colleen Kennedy
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 and spray a XX baking dish.
- Melt 2 TBS butter and saute the onions until they are cooked through (about 4 minutes).
- Add in the remaining 2 TBS butter and Hash Browns and saute for 5 minutes.
- Season well with salt & pepper.
- Remove from heat and add in ham, cheese and scallions and toss until incorporated.
- Scrape into your baking dish.
- Whisk eggs and milk in a small bowl, season with s&p.
- Pour egg/milk mixture slowly and evenly over-top and if you choose sprinkle on some additional cheese, ham and s&p.
- Bake for 35 minutes or until firm and brown around the edges.
- Allow the casserole to rest for 10 minutes before cutting it into squares.
- This can also be prepared, covered and stored in the fridge overnight before cooking.
- **It is not necessary to saute the potatoes...You can choose to simply add them and 2 TBD melted butter to the onions and mix. I like a little more color on the hash browns, which is why I choose to do that. Either way tastes great!
LEFTOVER HAM AND BACON HASH
Need to use up your extra ham from your holiday meal? Make a ham and bacon hash!
Provided by Smithfield(R)
Categories Smithfield® Holiday 2015
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425F. In large bowl, whisk together mustard, oil, salt and pepper until combined. Add potatoes and mushrooms and toss to coat.
- Spread potato mixture evenly onto 2 lightly oiled or nonstick rimmed baking pans and roast in oven for 35-40 minutes or until potatoes and mushrooms have started to brown, stirring halfway through cooking. Add any leftover bacon or ham to the mixture and stir.
- Add in roasted peppers to oven-safe serving casserole (if desired) and top with cheese. Bake for additional 10-15 minutes or until cheese has softened and begun to melt. Top hash with eggs cooked to your preference and sliced basil.
Nutrition Facts : Calories 555.5 calories, Carbohydrate 49.7 g, Cholesterol 237.2 mg, Fat 24.4 g, Fiber 4.6 g, Protein 35.2 g, SaturatedFat 8.3 g, Sodium 2022.8 mg, Sugar 2.5 g
HAM AND CABBAGE CASSEROLE
I'm always looking for a way to recycle leftovers, and this casserole is a great way to do just that. To leftover ham and a bit of cabbage, add some fridge and pantry staples and create a warm, comforting casserole for your family to enjoy. Toss a salad while the casserole is baking, add some biscuits or cornbread, and your meal is complete!
Provided by Bibi
Categories Casseroles
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Spread out chopped ham on the bottom of the prepared dish.
- Set hash browns on a microwave-safe plate and microwave on high power for 1 minute and 30 seconds. Potatoes should be thawed and feel slightly warm to the touch, but not be cooked. Set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat and cook onions until they are just starting to turn clear, 2 to 3 minutes. Add chopped cabbage and continue to cook, stirring often, until cabbage wilts down a little but is still crisp, 3 to 5 minutes. Stir in shredded raw carrots and microwaved hash browns, then add mixture to the baking dish.
- Wipe out the skillet and melt the remaining 3 tablespoons butter over medium heat. Combine all-purpose flour, salt, dry mustard, and white pepper in a small bowl. Sprinkle flour and seasonings over the melted butter and stir, constantly, until flour and butter are well mixed and the mixture is bubbly, about 3 minutes. Allow to bubble for 1 minute, while stirring.
- Gradually pour in milk, stirring constantly to avoid lumps. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. If the mixture is too thick, stir in an additional 3 to 4 tablespoons milk. Remove from heat.
- Add half of the grated Cheddar cheese and stir until it is melted, then add the remaining half and repeat.
- Pour sauce over the casserole and top with crumbled bacon and cracker crumbs.
- Bake in the preheated oven until the top is bubbly and brown, 30 to 35 minutes. Serve warm.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 29.3 g, Cholesterol 65.9 mg, Fat 30.1 g, Fiber 2.8 g, Protein 17.5 g, SaturatedFat 13.7 g, Sodium 1032.3 mg, Sugar 7.3 g
MARVELOUS LEFTOVER HASH
A great recipe to use up leftover cooked meat and potatoes, or use canned corn beef and omit the salt. Add a couple teaspoons of freshly chopped parsley and Worcestershire sauce for additional flavor if you like. Good served with poached or fried eggs, chili sauce or pickled beets, and rye bread and butter. On a busy day, instead of frying, transfer the hash mixture to a casserole dish and bake it uncovered at 350 degrees Fahrenheit for about 30 minutes or until heated through. Once or twice a week I boil a pot of potatoes with their skins on, cool them and refrigerate. Really handy to have these cooked potatoes, peeled or not, for home fries, omelets, casseroles, and recipes calling for cooked potatoes like this one.
Provided by foodtvfan
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Coarsely chop cooked meat and potatoes separately.
- Place meat and potatoes in a large bowl. Combine gently.
- Stir in onion, salt, pepper, and milk or evaporated milk.
- Heat vegetable oil in large skillet.
- Spread hash evenly in bottom of skillet.
- Cook, uncovered, over low heat for 30 to 40 minutes or until underside is brown and crusty and the top is heated through. Do not stir. Occasionally lift edge of hash with spatula to check browning.
- Run spatula around edge of browned hash to loosen; fold one half onto the other half.
- Remove hash to a warm platter.
Nutrition Facts : Calories 167.7, Fat 7.7, SaturatedFat 1.4, Cholesterol 2.8, Sodium 17.5, Carbohydrate 22.5, Fiber 2.8, Sugar 1.7, Protein 3.2
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- If baking immediately, preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
- In a skillet, cook the bacon until crisp, then remove to paper towels to drain. Reserve 2 T. of bacon drippings in the pan. Cook the red bell pepper until it begins to soften, then add the green onion. Season with salt and black pepper. Add olive oil to the pan, if needed. Cook for 1 minute, then remove from the heat.
- In a large mixing bowl, mix the cooked onion and bell peppers with the remaining ingredients, reserving a few bacon crumbles, green onion and 1 cup shredded Cheddar cheese for the top. Spread evenly into the baking dish.
- Sprinkle the remaining shredded cheese on top. Bake 50 minutes or until the potatoes are tender and the top is golden. Let rest for 10 minutes, then serve.
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- If you don't have leftover baked potatoes, you can dice your potatoes into 1/2" chunks and cook on the skillet, this will just add about 15-20 minutes to this process. You can also wash, poke holes in your potatoes and cook them in the microwave. Cook until you can poke the potato with a fork, it is soft but not mushy. Let the potato cool enough to handle it, dice it up and continue with the recipe.
- To make homemade bacon bits, just cut the bacon into 1/2" pieces with kitchen scissors. Cook in a skillet on medium heat and stir occasionally until the bacon is slightly crispy and golden. Using a slotted spoon, take the bacon bits out of the frying pan and let them cool on a plate lined with paper towels.
- It's best to use a non-stick pan for this recipe because you won't need to use quite as much oil. Dice the onion and cook in 2 Tablespoons of bacon grease, butter, or oil until they are slightly golden. Be sure to cook your onions until they are translucent before adding your potatoes.
- Add the potatoes, garlic, and diced red pepper too. Mix until the potatoes are coated in the oil. Salt and pepper the potatoes, about 1/2 tsp of each.
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4.5/5 (2)Total Time 1 hrCategory EntreesCalories 392 per serving
- Step 1: Cook bacon in a large (10-inch) well-seasoned cast-iron skillet over medium heat until crisp, about 5 minutes. Remove crisp bits and reserve. Leave about 1 tablespoon bacon fat in the pan, and reserve the rest of the fat for later.
- Step 2: Put cubed butternut into a food processor fitted with a metal blade. Process with on/off turns just until butternut is chopped into rough 1/4-inch pieces. (Alternatively, roughly chop butternut into 1/4-inch pieces with a knife and a cutting board.) Transfer to a bowl; you will have about 6 cups.
- Step 3: With the food processor running (no need to wash it), drop 3 cloves of garlic into it to chop. Add red onion and peppers. Roughly chop with on/off turns. (Or chop everything by hand.) Add to butternut along with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon thyme and 1/4 teaspoon rosemary. Mix well.
- Step 4: Add 1 tablespoon of the oil to the bacon fat in the skillet. Add half of the butternut mixture. Cook over medium-high heat, stirring often, until tender and golden, about 10 minutes or until squash is fork-tender. Remove to a plate. Repeat with another tablespoon of bacon fat and remaining butternut mixture. Transfer to the plate.
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- Add potatoes to cold salted water in a large sauce pot. Turn heat to high and par cook for 10 minutes from the time you start the heat (not the time it starts boiling). Strain after removing from heat. They should be slightly soft, but not cooked through. Set aside.
- In a large cast iron skillet, add 1/2 tablespoon of olive oil, and add the ham over medium heat. Continue to stir to get the ham crispy, 6 to 8 minutes. Remove the ham and set aside in a medium size bowl. Leave the drippings in the pan.
- To the cast iron pan, add another 1/2 tablespoon olive oil, and add the par cooked potatoes over medium heat. Stir the potatoes every five minutes to allow the potatoes to crisp on each side. This should take roughly 20 minutes. Adjust heat if they appear to burn. Then remove potatoes and add to the bowl with the ham.
- Add remaining olive oil to the cast iron pan. Add leeks and red pepper and sauté for 7 to 9 minutes until soft. While you are sautéing, begin cooking eggs, in a separate pan, to your preference. We like over easy.
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- Heat olive oil in a large, wide-bottomed pan over medium heat. When the oil is shimmering but not smoking, add onion and allow it to cook until translucent.
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