Ingredients:

• Soft butter – 30 g (about 2 tablespoons)
• Potatoes – 3 medium-sized, peeled and grated
• Ham – 100 g, diced
• Eggs – 1 large (for binding the mixture)
• Salt – 5 g (about 1 teaspoon)
• Black pepper – 5 g (about 1 teaspoon)
• Flour – 40 g (about 1/3 cup)
• Eggs – 3 large (for the egg bake)
• Lemon juice – 10 ml (about 2 teaspoons)
• Green onions – 30 g, finely chopped (about 3-4 stalks)

Step-by-Step Instructions:

Step 1: Prepare the Potato Mixture

1. Grate the Potatoes: Start by peeling and grating the 3 medium-sized potatoes. You can use a box grater or food processor to make this process faster.
2. Remove Excess Water: After grating the potatoes, squeeze out any excess moisture using a clean kitchen towel or paper towels. This step is essential to prevent the potato mixture from becoming too watery.
3. Mix the Potatoes and Ham: In a large bowl, combine the grated potatoes and 100 g of diced ham. Stir until the ingredients are evenly distributed.

Step 2: Bind the Potato Mixture

1. Add the Binding Ingredients: Crack 1 egg into the potato and ham mixture. Add 5 g of salt, 5 g of black pepper, and 40 g of flour. Mix everything thoroughly until the ingredients are well combined, and the flour is fully incorporated.

Step 3: Cook the Potato Base

1. Melt the Butter: In a large, non-stick skillet, melt 30 g of soft butter over medium heat.
2. Cook the Potato Mixture: Spread the potato and ham mixture evenly in the skillet. Press it down gently with a spatula to form a flat layer. Cook for about 5-7 minutes, or until the potatoes are golden brown and crispy on the bottom.
3. Flip and Cook the Other Side: Carefully flip the potato mixture over using a spatula and cook the other side for another 5-7 minutes until both sides are crispy and cooked through.

Step 4: Prepare the Egg Topping

1. Beat the Eggs: In a separate bowl, crack the remaining 3 eggs and beat them until the yolks and whites are fully combined.
2. Add Lemon Juice and Green Onions: Stir in 10 ml of lemon juice and 30 g of finely chopped green onions into the beaten eggs. Mix well to incorporate the flavors.

Step 5: Add the Eggs to the Potato Base

1. Pour the Egg Mixture Over the Potatoes: Once the potato base is cooked, reduce the heat to low. Pour the egg mixture evenly over the top of the potato and ham mixture in the skillet.
2. Cook the Eggs: Cover the skillet with a lid and cook for about 5-6 minutes on low heat, or until the eggs are fully set but still tender. The eggs should be fluffy and cooked through without being too dry.

Step 6: Serve

1. Slice and Serve: Once the egg bake is fully cooked, remove it from the heat. Slice it into portions and serve hot.
2. Garnish (Optional): You can garnish the egg bake with extra chopped green onions or a sprinkle of black pepper for added flavor.

Cooking Tips:

• Use Pre-cooked Ham: Make sure to use pre-cooked ham to save time and ensure that the ham is tender and flavorful. You can also use bacon or sausage if preferred.
• Crisp Potatoes: To get the crispiest potatoes, make sure to squeeze out as much moisture as possible after grating them. This will prevent them from becoming soggy during cooking.
• Adjust Seasoning: Feel free to adjust the seasoning to your taste. You can add garlic powder or paprika for an extra layer of flavor.
• Don’t Overcook the Eggs: Be careful not to overcook the eggs when adding them to the potato base. Cooking over low heat ensures the eggs stay soft and fluffy.

Storage:

• Refrigeration: Leftover egg bake can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
• Freezing: You can freeze portions of the egg bake in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight and reheat in the oven or microwave.

Nutritional Facts (Per Serving, Based on 4 Servings):

• Calories: 280-320 kcal
• Protein: 12-15 g
• Fat: 15-18 g
• Carbohydrates: 20-25 g
• Fiber: 3-4 g
• Sugar: 1-2 g
• Sodium: 500-600 mg

This breakfast egg bake provides a balanced meal with a good amount of protein from the eggs and ham, healthy fats from the butter, and carbohydrates from the potatoes. It’s a filling and satisfying option for starting your day right.

Frequently Asked Questions (FAQs):

1. Can I add cheese to this recipe? Yes, you can add shredded cheese like cheddar or mozzarella to the potato mixture or sprinkle it on top of the eggs for extra flavor.

2. Can I make this recipe without ham? If you prefer a vegetarian version, simply omit the ham and add more vegetables like bell peppers, spinach, or mushrooms for added texture and flavor.

3. How can I make this dish gluten-free? To make the recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or almond flour. This will still help bind the potato mixture together.

4. Can I bake this in the oven instead of cooking it on the stove? Yes, you can transfer the potato and ham mixture to an oven-safe dish, pour the egg mixture on top, and bake it in the oven at 180°C (350°F) for about 15-20 minutes until the eggs are fully set.

5. Can I prepare this in advance? You can prepare the potato and ham mixture in advance and store it in the fridge. When ready to cook, simply reheat the mixture in the skillet, add the eggs, and continue with the recipe.

Conclusion:

This Quick Breakfast Egg Bake with Potatoes and Ham is the perfect way to enjoy a hearty, homemade breakfast without spending too much time in the kitchen. The combination of crispy potatoes, savory ham, and fluffy eggs makes for a satisfying and flavorful dish that the whole family will love. It’s a versatile recipe that can easily be customized to suit your tastes, whether you prefer adding more vegetables, cheese, or even spices. Serve it with a side of fresh bread or salad, and you’ve got a complete and delicious meal. Enjoy this simple yet delicious breakfast recipe that will quickly become a favorite in your kitchen!