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Cheesy Yukon Gold Potato, Ham and Egg Bake

Hearty breakfast casserole slow cooked to be ready when you are.

Cheesy Yukon Gold Potato, Ham and Egg Bake


12 cups (3 quarts) water
1 tablespoon salt
2 pounds (7 to 8 cups) Yukon Gold potatoes, shredded
8 eggs
1/2 cup milk
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
1/4 pound ham, finely chopped
1/4 cup loosely packed fresh parsley leaves, chopped
8 ounces (2 cups) shredded sharp Cheddar cheese, divided
4 ounces (1 cup) shredded fresh Parmesan cheese
  non-stick cooking spray

Cooking Instructions

Bring water to a boil in large Dutch oven. Add 1 tablespoon salt and potatoes. Cook 3 minutes. Drain well.

Meanwhile, in large bowl, beat eggs, milk, flour, 1 teaspoon salt and pepper. Add onion, ham, parsley, 1/2 cups Cheddar cheese, Parmesan cheese, and drained potatoes; mix well. Spoon mixture into Slow Cooker ceramic pot sprayed with non-stick cooking spray. Sprinkle with remaining 1/2 cup Cheddar cheese. Cover and cook at LOW 2 1/2 to 3 hours, or until center is set and knife inserted in center comes out clean. Cut into squares to serve.

TIP: To determine if center is set without removing lid, tap lid to remove condensation. Gently shake Slow Cooker ceramic pot to see if center jiggles or is firm.

8 to 10 servings

Recipe Courtesy of KitchenAid

Equipment List

Mixing Bowls
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