Posts Tagged ‘Hashbrowns’

Blackforest Ham Cheese n Taters Sandwich

Photo and recipe by Carolyn Davidson Hicks

Photo and recipe by Carolyn Davidson Hicks

8 slices of blackforest ham

2 slices of provolone cheese

1/2 cup hashbrown potatoes (slightly brown)

8 Slices of Natures Own, split top bread

Toast bread. Fry potatoes slightly brown. Place 4 slices of ham on each sandwich, stack with cheese and then potatoes! Heat in the oven on low for a few minutes to melt the cheese!


Ham, Hashbrown and Egg Breakfast Bake


1 package (6 ounces) onion and garlic salad croutons
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups cubed fully cooked ham
4 eggs
2-3/4 cups milk, divided
3/4 teaspoon ground mustard
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (26 ounces) frozen shredded hash brown potatoes, thawed
1/2 teaspoon paprika
1/4 teaspoon pepper

Place croutons in a greased 3-qt. baking dish. Sprinkle with cheese and ham. In a large bowl, whisk the eggs, 2-1/4 cups milk and mustard; pour over ham and cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Combine soup and remaining milk until blended; spread over casserole. Top with hash browns; sprinkle with paprika and pepper.
Cover and bake at 350° for 30 minutes. Uncover; bake 35-40 minutes longer or until a knife inserted near the center come out clean. Let stand for 10 minutes before serving.

Yield: 12 servings. Just freeze the rest if you are serving for two and save for later! We like to have them as a quick thaw and eat breakfast  when on the go. We portion them into 6 breakfast zip bags and freeze. When you are ready to serve again, simply place zip bag in hot water for about 20 minutes, wipe bag dry, remove contents and heat up in the microwave for a ready made hardy breakfast for two!