The Eight Days of Ham - Day Three

On the Third Day of Ham

the Foodie Girls had a frittata - with ham.

I have 4 ounces of ham,

4 eggs,

3 Yukon Gold potatoes,

some onion,

Sharp Cheddar cheese,

Kosher salt

and black pepper

for the frittata.

I washed the potatoes and grated them,

skins and all.

Remember that many of the nutrients are

actually in the skins of the potatoes.

Notice that I grated them directly onto a clean kitchen towel.

I then closed the towel up and squeezed it over the sink

to release any liquid from the potatoes.

You don't want that liquid in your dish.

Just remember to immediately rinse the dish towel

in cool water afterwards as the potato starch will stain

the cloth.

The potatoes are pressed into a heated pan to which about

2 tablespoons of oil has been added.

Some of the diced ham and onion are added on top.

These too are pressed in to the mixture.



Allow to cook over medium-high heat

until the bottom is a nice brown color.


Salt and pepper the potato mixture.





Carefully slide the potato out of the pan and onto

a large plate or an overturned lid.

Then, turn the skillet upside down over the potato

and flip it over so that the potato is now turned over

in the pan.



If you pressed the potato down hard enough

and it was cooked through enough,

this should work well for you.

It is also easier and safer than trying to flip it over while

still in the pan.

Let the potato cook for a bit more before moving on.

Heat the oven to 300 degrees.

Crack the eggs and whisk together in a large bowl.

Add in a bit of salt and pepper.

Then pour on top of the potatoes.

Add the rest of the ham and onion.

Add the shredded Cheddar cheese.

Place in the heated oven and bake until the egg is set.

Now for the important part:

make sure to turn off the burner!

I seem to have trouble with that step.

Thank goodness the Foodie Daughter is

around to keep me on track.

After about 10 minutes the frittata is ready.

I simply slid it out of the pan and onto the cutting board.

Then it was a matter of cutting it with a pizza cutter.

Potato on the bottom, with ham and onion

and egg and cheese on top.

Topped off with a bit of my special

Sycamore Falls Sweet Honey Barbecue Sauce

and this is an easy midweek dinner

or a weekend brunch.

And after Day Three we are left with

8 pounds, 1-1/4 ounces of ham.