Grated Potato Crust With Ham Filling

Name: Grated Potato Crust With Ham Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. grated potatoes; 1/2 c. grated onion; 1 beaten egg; 1/4 c. flour; 1 c. chopped, cooked ham; 1 (10 oz.) frozen, thawed, drained, chopped broccoli; 3 eggs; 1 c. light cream; pinch of nutmeg; salt and pepper to taste; 1/2 c. grated cheese; dash of paprika

Eats Now Editorial Team · 828 kcal · General

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Grated Potato Crust With Ham Filling – a delicious recipe with potatoes, onion, egg, flour, broccoli, eggs. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

4 c. grated potatoes
1/2 c. grated onion
1 beaten egg
1/4 c. flour
1 c. chopped, cooked ham
1 (10 oz.) frozen, thawed, drained, chopped broccoli
3 eggs
1 c. light cream
pinch of nutmeg
salt and pepper to taste
1/2 c. grated cheese
dash of paprika

1
Crust:
2
Preheat oven to 400u00b0.
3
Combine potatoes and onion with 1 beaten egg, flour and pinch of salt and pepper.
4
Press crust in pan.
5
Brush with oil.
6
Bake 20 minutes at 400u00b0.
7
Remove from oven.

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 c. grated potatoes, 1/2 c. grated onion, 1 beaten egg, 1/4 c. flour, and more.

Yes, Grated Potato Crust With Ham Filling falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
828 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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