Recipe Box, Christmas Confetti Potato Tart
For Christmas I wanted to make you a special surprise
I had an idea floating around in my mind
A perfect hashbrown potato crust tart full of ham and cheese and wondrous things
When things are hectic and you are feeling upside down what could be better than a dish that can be served for breakfast, brunch, lunch or dinner!
Now, my brain had some doubts, but my heart wouldn’t listen
My heart wanted so badly to give you a gift for all the wonderful comments and support you have given me through the past year!
So I forged ahead and baked the potato crust in a spring form pan
After 30 minutes I used a spoon to press the potatoes into a firm cohesive crust
and returned it the oven until it just started to turn golden
I sauteed the onion and peppers, added the ham, corn and green chilies
In went 1/2 of the cheese, I used fontina and cheddar
I added the filling
Topped it with the rest of the cheese
Then I beat eggs into the Half and Half, added seasoning and poured it into my perfect potato crust
And it leaked!!
How could this be? I had thought and planned and prevented!!
But it only leaked just a little…
and both HH and HHjr declared it exceptionally good!
The sides were not all crusty and brown as I had envisioned…but it tasted oh so good after a busy day…
So perhaps it is a gift after all!
But make it in a deep dish casserole just in case….
Here’s the recipe:
CHRISTMAS CONFETTI POTATO TART
Equipment
- springform pan
Ingredients
- 1 bag 30 oz., frozen shredded hash brown potatoes, thawed
- 2 cups frozen corn [I used white and yellow mix] thawed
- 1 red or orange sweet pepper, chopped or several small ones
- 1 large sweet onion chopped
- 1 T butter
- 1 T olive oil
- 2 cups diced cooked ham [I used leftover Archer Farms spiral sliced ham]
- 6 oz. cheese grated [I used 4 oz Fontina cheese, and 2 oz. Sharp Cheddar cheese]
- 2-4 oz. diced green chilies [optional]
- 4 large eggs
- 1 1/2 cups half and half
- salt and pepper
Instructions
- In a well-greased, deep quiche dish, casserole dish, or 8″x 8″ square pan* press hash browns on bottom and up sides with fingers.
- Bake at 400 about 30 minutes or until starts to brown. Remove from oven and using the back of a spoon, press potatoes together again and return to oven for 5-10 minutes until bottom and sides begin to turn golden.
- Meanwhile, saute onion in 1 T butter with a drizzle of olive oil. When onion begins to turn transparent add peppers and cooked ham. Toss in corn and green chilies. Season to taste with salt and pepper, stir and cook several minutes. Remove from heat.
- Place 1/2 cheese on top of crust bottom. Top with ham mixture. Top with remaining cheese. At this point you can refrigerate dish several hours or overnight.
- Before baking, beat eggs in a large measuring cup and add Half and Half. Season with salt and pepper. Pour slowly into ham filled crust. Cook in a preheated 350 oven for 45-60 minutes or until eggs have set and dish is no longer runny. Let sit 5-10 minutes before cutting into wedges or squares for serving. Serves 6
Notes
Happy Holidays and Merry Jolly, hope your days are full of Fa La La and Holly!
___________________________________________
I will be joining
Comments
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Sounds good! I’d choose having it for breakfast… Which oddly, would be now:@) Merry Christmas Jenna!
Your confetti potato tart looks and sounds wonderful Jenna! I’d have a potato in any shape and form for all three meals if I could 🙂
Thank you. Happy Holidays to you and your family.
>________________________________ > From: the Painted Apron >To: lizzm@att.net >Sent: Sunday, December 22, 2013 3:01 AM >Subject: [New post] Recipe Box, Christmas Confetti Potato Tart > > > WordPress.com >the Painted Apron posted: “For Christmas I wanted to make you a special surprise I had an idea floating around in my mind A perfect hashbrown potato crust tart full of ham and cheese and wondrous things When things are hectic and you are feeling upside down wh” >
Oh my, this is a special gift! We are going to just love this tart, it is a whole meal that looks delicious. Thanks so much for sharing this awesome recipe with Full Plate Thursday!
Miz Helen