April 27, 2010

Ham & Potato Nests

I made the most amazing dinner the other night. You've got to try this recipe! It was so cheesey and yummy! and easy! I call it "Ham & Potato Nests".

I was inspired to make this recipe from a picture that my nephew, Michael, posted on Facebook. He goes to culinary school in upstate New York and sometimes posts his wonderful, creative dishes.

This is Michael.

And this is the photo he posted that made me go "ga ga"! It just looked so tasty and homey!

So...without further delay...here is my version of Michael's dish.

First...enlist a cute little helper to peel about 5 or 6 potatoes.

Cut potatoes into cubes.

Place cubed potatoes on baking sheet and drizzle with extra virgin olive oil. Sprinkle with salt and pepper.

Bake at 375 degrees for 30 minutes or until fork tender.

Chop some nice chunks of ham...about 1 1/2 cups. This works great with that leftover ham you have in the freezer from Easter.

Beat 6 eggs in a bowl.

Shread 1 1/2 cups sharp cheddar cheese.

Spray several ramekins with cooking spray.

Divide roasted potatoes and ham amongst ramekins.

Pour beaten eggs onto potatoes and ham. Fill ramekin about 3/4 full.

Sprinkle with all that glorious, freshly shredded cheese!

Place all filled ramekins on the same baking sheet you used to roast potatoes.This will save on dishes!!

Bake for 50 -60 minutes. The smaller ramekins will cook much faster than the larger ones. You can pull them out at about 40 minutes. Take a knife, insert into middle of ramekin to check for doneness of eggs. It is helpful to cover larger ramekins with foil during last 10-15 minutes of baking to hold in the heat and get those eggs cooked. It really will depend on how much egg you have in the larger ramekin, check periodically towards the end for doneness.

And finally, aaahhh! Stand back and admire the beauty of these babies. The melted gooey cheese!!

Everyone will love, love, love you for making this for dinner!! It will be a nice break from chicken, chicken, chicken every other night! If making this for dinner, pair it up with a nice tossed salad. For a Sunday morning breakfast, how about accompanying it with a simple, fresh fruit salad.

If you give this recipe a try, let me know how it goes. I would love to hear your comments!


  1. okay...that looks way yummy. I am going to try this with the leftover Easter ham in the freezer. I don't have the little ramekins but I can pick some of those up.

  2. Very nice indeed. That's my baby, the tall one. Your's is looking kind of tall too. Maybe Michael will come visit soon and make me something yummy. I'm still enjoying the stock of 8 oz. Ball jars filled with Pumpkin-Cardamon soup in my freezer he made at Thanksgiving. - Your loving sister, aunt of the young helper, and mother of the culinary student - Elaine Tanchin

  3. That looks really tasty and the photos look great.The smaller ramekins remind me of cheese souffles. With the smaller ramekins and their short cooking time you could also add a flaky dinner bisquit under the cheese. If I have time in class tomorrow I'll try and make a photo tutorial of a breakfast Vols-au-Vent.