Ham and Egg Hash

Ham and Egg Hash

 

 

 

 

  

 

Seasoned hash browns topped with fresh eggs and ham, and then covered until the eggs are just set.  This one-pan ham and potato hash is on the table in minutes with almost no dishes to wash!  You can add the ingredients you like. I kept mine simple with just ham and eggs and hash browns. 

Ham and Egg Hash

1 tablespoon olive oil

2 tablespoons butter

½ cup onion diced

4 cups Simply Potatoes hash browns 

1 ½ cups diced ham (I use ham steak cut up)

4 eggs

salt and pepper to taste

 

 

 

 

 

 

 

 

  

 

 

Heat olive oil in an ovenproof skillet over medium heat. Add onion and cook until softened, about 5 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in hash browns, ham, and any other veggie you might want to use. Cook until the hash browns are lightly browned, stirring occasionally.

 

 

 

 

 

 

 

 

 

 

 

 

Press the back of a spoon into the hash browns to create 4 wells. Crack a fresh egg into each well. Season with salt and pepper.

 

 

 

 

 

 

 

 

 

 

 

 

Immediately cover with tight fitting lid and allow the eggs to steam until over easy or the way you like them.  

 

 

 

 

 

 

 

 

 

 

 

 

You can also bake (350 degrees) for 12-15 minutes or until the eggs are set and cooked to your preference. *Note, the eggs will continue to cook once removed from the oven so do not overcook.

 

  

Eggs will set nicely when you keep a lid on the skillet.

 

Photography is the property of and copyrighted to Welcome Home.

My Freezer Friendly Breakfast Bowls

 

 
I can remember when breakfast bowls became a new trend. You could find them everywhere... in all the fast-food places and the freezer aisle at the grocery store. Well, I've been making them for years just like my Mom did when we were growing up. She would start off making scrambled eggs and then add whatever meat she had in the fridge.  Then she would add some potatoes and melt cheese on the top.   

 

 

 

 

 

 

 

 

 

 

 

 

Don’t waste your money on buying those pre-made breakfast bowls from the freezer aisle at the grocery store!  You will save so much money by making them yourself…and you’ll love how easy they are to put together!  I like to make them ahead and freeze them for a quick on-the-go-breakfast throughout the week. 

 

My Freezer Friendly Breakfast Bowls 

 

8 Large Eggs

1/4 cup Milk

1/2 cup Shredded Cheddar Cheese

½ cup shredded Monterrey Jack cheese

½ bag of frozen Tater Tots

8 pre-cooked sausage patties or links

¼ teaspoon salt

1/8 teaspoon pepper

 

Add the oil and butter to a medium skillet and turn the temp to medium high.  After butter and oil are melted, add the Tater Tots.  Allow them to brown on one side before turning them over with a spatula.  Then brown the other side until crisp and golden. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In another skillet, heat the sausage links or patties for a few minutes until they are heated through.  Slice into small bite sized pieces. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

In a medium size bowl, whisk together the eggs, milk, salt and pepper. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spray a large skillet with non-stick cooking spray, add two tablespoons of butter, and scramble the eggs in the pan over medium high heat until set.

 

 

 

 

 

 

 

 

 

 

 

Evenly divide the scrambled eggs, sausage, both cheeses, Tator Tots into 4 bowls.  Sprinkle more cheese on top and place in microwave for less than one minute or until cheese has melted.

 

 

 

 

 

 

 

 

 

 

 

Recipe Notes

These bowls are best served fresh but you can refrigerate the ingredients in an airtight container for up to 5 days. Assemble the bowls when you are ready to enjoy them! 

 

 

 

 

 

 

 

 

 

 

 

There are a couple of variations to this recipe, you could use bacon instead of crumbled sausage. Just cook bacon, as usual, drain and crumble into bowls. Or you could use diced ham instead of sausage. Just warm the in the skillet with the eggs.

 

 

 

 

 

 

 

 

 

 

 

 

 I also make this without meat… just Tater Tots and eggs and cheese.

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

No Bake Key Lime Pie

  

 

 

 

 

 

 

 

 

I never liked Key Lime pie until I made this recipe. I always found it too tangy or too sweet.  But this one is perfect and so easy to make! Throw it all together in the morning and have it for desert after dinner the same day. 

No Bake Key Lime Pie

2 cups honey graham cracker crumbs

6 tablespoons melted butter

Filling

1/2 cup whipping cream (heavy cream)

1–8oz block cream cheese, room temperature

3 tablespoons granulated sugar

1–10oz can sweetened condensed milk 

1/2 cup key lime juice

1 tablespoon lime zest (optional)

Mix together the cracker crumbs and melted butter. Press the mixture firmly into a 9″ pie plate. Chill in the freezer while preparing the filling.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Using an electric mixer, beat the whipping cream until stiff peaks form. Set aside.

Using the same mixer, beat together the cream cheese and sugar. Mix in the condensed milk, key lime juice, and lime zest. Add in the whipped cream and mix again until smooth.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour over prepared crust and smooth the surface. Chill uncovered in the refrigerator for a minimum of 6 hours or best to let it set overnight.

 

 

 

 

 

 

 

 

 

 

Garnish with some more whipped cream and key lime slices if desired.

Notes

Leftovers can be covered up and stored in the fridge for up to 3 days. You can make this recipe from 6 hours to 2 days in advance. You can also freeze this pie.

 

 

 

 

 

 

 

 

 

 

 

 

 

If you want a less tangy pie, leave out the lime zest or use less.

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.