Potato, Egg and Ham Bake (Bauern Frühstuck) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Tim Melzer's recipe. This recipe is normally made in a skillet, this one is baked. Good for leftover potatoes as the potatoes in this recipe MUST be cooked the day before for the right consistency. Fantastic for brunch! Ingredients:
12 slices parma ham |
4 large potatoes, pre-cooked* and sliced into thin rings |
2 zucchini, sliced into rings |
6 eggs, mixed with cheese as for scrambled eggs salted, peppered, and chile powdered to taste |
1/2 cup gouda cheese or 1/2 cup cheddar cheese |
Directions:
1. Preheat oven to 325°F.
2. Lay 6 slices of Parma ham on the bottom of a greased baking dish.
3. Top with the sliced potatoes and zucchini.
4. Pour the eggs over all of it and give the dish a jiggle to distribute the eggs.
5. Top with the rest of the parma ham.
6. Cover and bake for 20 minutes. Take the cover off and bake another 10 or until parma on top is a bit crispy. Enjoy!
7. * The potatoes must be absolutely cool before making this. It is best to use potatoes from the night before.
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