Makes 3-4 Servings
½ cup minced onions
2 tb olive oil
4 tb butter
½ cup diced ham
1 clove minced garlic
2 tb minced parsley
¾ cup grated cheese ( we prefer 4-Cheese Mexican) Gruyere or Swiss works very well also
4 tablespoons whipping cream or milk
Pinch of pepper
½ teaspoon salt
3 medium-sized potatoes grated and with the juice squeezed out
This is a classic recipe that is by far one of my favorites. It makes a great lunch. Serve it with chicken soup, garnished with tomatoes and sour cream.
Prep time: 20 minutes | Cook time: 35-40 minutes
Preheat oven to 375 degrees F.
In a skillet preheat 2 tablespoons olive oil and 2 tablespoons of butter on a medium low heat. Cook the onions for approximately 5 minutes until they are translucent. Raise heat slightly and stir in the diced ham cooking for about 2 minutes more.
In a mixing bowl beat the eggs with the garlic, herbs, cheese, milk or cream, and seasonings. Then fold in the ham and onions mixture.
Peel the potatoes and grate them on the large holes of a grater. Take a clean towel put the grated potatoes on it and wring them out making sure to get rid of most of the liquid. Stir the now dry potatoes into the egg mixture. Check for seasoning.
Butter an 8 inch round or square baking dish. Pour in the potato and egg mixture. Dot with butter, set in the middle of a preheated oven and bake for 30-40 minutes until the top is nicely browned. You can serve this directly from the dish or put on a platter garnished with extra parsley and surrounded by some tomatoes. We love this dish with a dollop of sour cream.