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this recipe that I'm sharing with y'all on this video is...
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I think it's gonna be aired probably on Easter Sunday.
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So, it will probably be a little late
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for you to make this for your meal,
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but if you're like our family
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we always have ham for Easter, always.
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Whether it's fresh or cured,
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it's gonna be pork in some fashion.
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So, this is a great recipe
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to take some of that ham that you had left over.
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And this is a hash brown quiche.
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Now, it's not like the hash brown casserole
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like so many of us know and love.
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This is gonna be a quiche.
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And that's my pie plate.
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I don't have to tell you to do I, where my pie plates are?
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They're in storage, that's right, they're in storage.
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I started three cups of thawed,
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and I tell y'all to make sure
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you get all the water out of it.
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In fact it's a great idea to take some paper towels
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because we want this to get real crisp.
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And it was it will be hard to get it that way
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if there's a lot of water in it.
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Those look like bugs, don't they? (laughs)
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They're little brown pieces of potato
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that got left on there,
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but it does look like a bug.
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Alright. Now how much water I'm getting out of that?
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See, I mean there was still a lot, a lot of water
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because we're using frozen hash browns.
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So, if they're frozen you know they're gon' have
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a good bit of water in them.
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So we wanna make sure that water gets gone.
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And I've got four tablespoons of melted butter.
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And then I'm then gonna use some House seasoning,
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And that's gonna give me all my seasonings.
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To my salt, pepper, and my garlic.
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And I'm just gonna toss
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our shredded hash browns in with that butter.
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And I gave my pie plate, (chuckles),
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I you use that term very, very loosely.
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I'm gonna press our hash browns into our plate.
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And you don't have to kill them,
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but you just kinda wanna press it down.
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And I would really love for this to go up
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the sides a little bit
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like you would think of a pie crust.
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This is gon' be so good.
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You can serve this for breakfast, or brunch,
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or as a dinner meal along with a salad,
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and you'd have a great meal.
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We've got our hash browns put in there pretty good.
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Wait, I look over here and I wanna make sure
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I get them padded down really, really good.
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So these potatoes are gon' get nice and brown,
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I'm gonna put this in the oven at 450 degrees,
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and I'm gonna bake it for about 20 minutes.
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And then I'm gonna take it out,
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and I'm going to mix together the ingredients
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for the quiche part of our recipe.
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Now the first part of our quiche is done.
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You can see where the hash brown started turning
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lightly golden brown.
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So now we're gon' put the insides together.
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And that's three eggs beaten.
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I can beat them a little bit better in this big bowl.
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And one cup of half-and-half.
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Half a cup of green onions.
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See how much ham did we call for three-fourths a cup
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And if you didn't have ham for Easter,
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(clears throat), excuse me.
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If you didn't have on the Easter,
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and don't have any leftover ham,
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at the grocery store you can find this cubed ham.
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It comes in little cubes and bigger cubes.
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So, if want that ham quiche
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that's a good way to get just plain out old ham.
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And I sure would like some more ham than that.
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Alright. Let's see now.
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I'm gonna add the cheese.
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So, I'll put all that cheese in,
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and put some more cheese on top.
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Get out there you little piece of ham.
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So now we're just going to pour this
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And we're just gon' have to imagine
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this being in a pie shell.
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Okay. So you wanna make sure you spread that out evenly.
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So when you cut it, everybody will get
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your share of ham, and cheese, and onions.
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Okay. So in the oven, this goes 350,
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we lowered our oven temp' to 350,
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and we're gon' bake it for 30 more minutes.
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So don't y'all think this is a great way to use that ham
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that you've got left over.
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Pan's still just a wee bit hot.
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It's more than wee bit hot.
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Look at this pretty quiche.
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Now you just have to imagine it being in a pie dish.
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- [Eddie] It's so color full.
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This is one of those dishes, Eddie that you can...
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I wanna make sure I get some that tartare.
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See that crust, our potato crust.
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Eddie, you know I love some potatoes.
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About lost a tartare.
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Ah, I was about to loose it.
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Well a pig is a pig. (chuckles)
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Now, if I was plating and serving this,
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I would top it with a dollar more of sour cream.
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You know, maybe sprinkle some more green onions on top,
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and it's a beautiful, beautiful dish.
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And you got your starch, you got your veggies,
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you got your protein,
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you know, with the eggs, and the meat,
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it's a delicious quiche.
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And I think that real men do eat quiche.
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So, you know I'm trying very hard to send y'all all the love
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and best dishes that I can.
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Oh, (laughs), I'm spitting it out, Eddie.
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Love y'all. (chuckles)
