Throwback Thursday, Christmas Confetti Potato Tart
Have you ever made a quiche with a hashbrown potato crust?
It is soooo good!
This hashbrown potato crust tart is full of ham,
cheese, corn, onions, sweet peppers and green chiles
When things are hectic
what could be better than a dish that can be served
for breakfast, brunch, lunch or dinner!
Baking it in a springform pan makes it easy to serve,
but be sure to cover the bottom with foil
and set it on a cookie sheet because it may leak
You can also use a well greased deep dish pie pan
or an 8″ x 8″ square casserole dish
Put the potatoes into your pan or dish and press them down
on the bottom and up the sides with your fingers
Bake at 400 degrees for 30 minutes,
then press the potatoes in place again with the back of a spoon
Return it to the oven until it starts to turn golden,
5-10 more minutes
Saute the onion until it softens,
then add the corn, peppers, ham and green chiles
Season to taste and cook for a few more minutes
Put 1/2 of the cheeses on top of the crust
Then add the ham and vegetable mixture
Top with remaining cheese
At this point you can cover and refrigerate dish for several hours
or even overnight before baking if desired
Before baking,
beat eggs in a large measuring cup and add cream
Season with salt and pepper
Pour slowly into ham filled crust.
Cook in a preheated 350 oven for 45-60 minutes
or until it is set in the middle
Let it sit for 5-10 minutes before cutting and serving
it tasted oh so good after a busy day…
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 cream or half and half
- salt and pepper
Instructions
- In a well-greased, springform pan, deep quiche dish, casserole dish, or 8″x 8″ square casserole dish* 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 cream. 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
Merry, Merry!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Happiness is Homemade
What’s for Dinner / Love Your Creativity
Between Naps on the Porch / Monday Linky Party
Wednesday Linky Party / Karin’s Cottage Linky Party / Creative Crafts
Comments
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I’d love to have this right now! Looks so good, Jenna. Pinning, hanks.
Thank you Rita, the potato crust is so good!
Jenna, this looks so yummy! This would be perfect to assemble the night before and serve on Christmas morning. Thanks so much for sharing! Enjoy your day!
Thank you Shannon, yes it is perfect for special breakfasts!
This looks delicious and it is a perfect recipe to use if you have any leftover holiday ham.
Thanks Bernadette, I love to make a quiche with leftovers, a great way to clean out the fridge!
YUM! I love the idea of using potato to make the crust.
Thanks Angie, it’s a great change up from pie crust!
Be still my heart!
So good, thanks Dorothy!
Oh my hat, this is gorgeous and so delicious looking, Pinned it to try soon.
I visited you via Thursday Favorite Things Party:
I linked up this week with = 53+54. It would be awesome if you would share your links with us M-S at SeniorSalonPitStop. You will find it under BLOGGING.
Thanks so much Esme!
Jenna where do you come up with these wonderful ideas? I am making this tonight. Looks so good and what a great easy and quick meal. thank you my friend.
You’re so welcome Kari, I hope you enjoy!
Looks delicious Jenna, wish I had it tonight!
Thank you Emily, the potato crust is so good!
Jenna, I agree this would be so perfect for busy times like this week!
Thanks Mary~
We’ll be having a ham for Christmas and this would be a great way to use some of the leftovers.
Yes, perfect for leftovers!
I need to make this. Maybe this week. Maybe next. Maybe every week for the rest of my life! Looks easy and SO YUM!
haha, thanks Jeanie!
Looks so delicious and pretty. Paul loves hash browns so this is right up his alley. Thanks Jenna. Merry, merry.
Thanks Linda, the hash brown crust makes a big change to a quiche type recipe!
Jenna, the tart is definitely comfort food. This looks so good and perfect for a winter’s night!
Thanks Pam, the hash brown crust is really good 🙂
Looks so tasty Jenna! We love breakfast for dinner. 🙂
Me too 🙂