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.

Ham, Anyone?

Look, not all of the now cubed ham made it to the freezer. Oh no, I had plans for the last of the 'fresh' ham.

My mise en place for the mystery dish: eggs, yellow onion, green onion, ham, red-skinned potatoes and sharp cheddar cheese.

First I cleaned and cubed the potatoes. I steamed them in the microwave for a couple of minutes before sauteing them in olive oil.

Meanwhile, I diced and chopped the onion and shredded some cheese. I cracked eight eggs into my blender and gave those a whirl.

After the potatoes began to brown, I added about 2 tablespoons diced yellow onion and the cubed ham. This sauteed for a few minutes.

Then I poured in the eggs and sprinkled the grated cheese and sliced green onion over top. I seasoned with salt and pepper and moved the pan to a preheated 325 degree oven to finish cooking.

If you guessed that I am making a Frittata, you are correct. Give yourself a pat on the back.

While this baked, I cleaned up the kitchen and then gathered up the family for their brunch.

Hearty and filling.

So let's see, in the past week I made:

Currant-Glazed Ham

Ham Sandwich

Ham Loaf

Pineapple-Glazed Ham

Ham Salad Sandwiches

Fried Ham Loaf

Hash Browns with Ham

Green Beans and Ham

Roasted Potatoes and Ham

and

Frittata with Potatoes and Ham

I think that is quite enough ham for now. Don't you agree?

Happy New Year!

Can You Say Frittata?

Do you remember the roasted turnip and potatoes from the other night? I had a bit left over and decided that a frittata would be a great way to use the remainder.

May I introduce today's players? Here we have olive oil, salt, black pepper, the leftover roasted vegetables, shredded sharp cheddar cheese, diced onion, fresh flat-leaf parsley, thyme, oregano, chives and the eggs.

Oops, my darling daughter called and is on her way home. So two more eggs will be needed, as I am using two eggs per person for this dish.

First, I heat the roasted veggies and the onion in the olive oil over medium-high heat on the stove top.

Meanwhile, beat the eggs and season with salt and black pepper.

Pour the egg mixture over the sauteed veggies and turn off the heat.

Sprinkle cheese and the chopped fresh herbs evenly over the frittata.

Place in a preheated 325 degree oven for about 15 minutes, or until the egg mixture is set.

Mmm, this is looking good.

Very good.

The nice thing about frittatas, besides the fact that they are just so easy to make, is that there are many options for fillings, such as ham, sausage, or mushrooms. Just make sure that any meats are cooked before adding to the frittata.