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.
GRATIN OF POTATOES, HAM, EGGS & ONIONS (JULIA CHILD)
Another yummy-sounding recipe that I am posting for safekeeping. This is baked in an 11-12 inch baking dish or skillet about 2 inches deep or individual baking dishes about 6 inches in diameter.
Provided by coconutty
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Adjust oven rack to upper third of oven and preheat oven to 375 degrees F.
- Cook the onions in the oil and butter over low heat for about 5 minutes, til tender but not browned.
- Raise heat slightly, stir in ham, and cook a moment longer.
- Beat eggs in a mixing bowl with garlic, herbs, cheese, cream or milk, and seasonings.
- Add in the ham and onions; mix.
- Peel and coarsely grate potatoes. Squeeze the water out of the grated potatoes, a handful at a time.
- Stir potatoes into egg mixture. Check seasoning. (May be prepared in advance up to this point.).
- Heat the butter in the baking dish. When it foams, add potato and egg mixture. Place dots of butter on top.
- Bake 30-40 minutes, or until top is nicely browned. Serve directly from the baking dish or skillet.
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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QUICK SKILLET COUNTRY FRIED POTATOES WITH HAM.
From highlandsranchfoodie.com
5/5 (2)Total Time 35 minsCategory Breakfast RecipesCalories 383 per serving
- Heat a 10 - 12 inch fry pan over medium high beat. Add butter and melt the butter until bubbles subside.
- Turn the heat to medium. Add the potatoes, salt, and pepper. Don't stir the potatoes for 5 minutes to allow for a sear on the first side. Cook the potatoes for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. Add the onions about 5 - 7 minutes before the potatoes are done.
- Meanwhile, fry ham steak in a fry pan until cooked through. Cut into rectangle baton slices. Set aside. Some ham steaks are already cooked, so just slice and add to potatoes in next step.
- Turn off the heat and add the green onions and ham. Stir and reheat on stovetop on low to combine ingredients and flavors. Serve immediately with a fried egg for a beautiful breakfast.
POTATO EGG NESTS : 4 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
- Potato Nest. First up you need to grate/shred the potatoes. I have an attachment for my stand alone mixer that easily grates anything, so this made light work of those potatoes.
- Ready the Filling. Chop the vegetables into small cubes. I used a red pepper and mushrooms. Sauté in a little oil until soft, but not browned. Shred the ham slices and add to the vegetables.
- Time for Eggs. Lightly mix 4 chicken eggs with 250 ml milk (works with dairy free milk too). Add 75g grated cheese. Pour the egg and cheese mix into each muffin cavity, just enough to cover the vegetables.
- Garnish. Serve on a bed of fresh salad leaves and enjoy as a lunchtime meal. Experiment with other fillings, the beauty about this recipe is that it is so versatile.
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