Cheesy Yukon Gold Potato, Ham and Egg Bake
Hearty breakfast casserole slow cooked to be ready when you are.
Ingredients
|
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
