What do you get when you have breakfast for diner – brinner, of course! This one pan Cheesy Ham & Hash Brown Torte is easy & delicious!
I love any dish that can be pulled together as an easy weeknight meal and also makes a great brunch main course. That’s why I was inspired to come up with a new meal category called brinner!
As mentioned in my Dijon Potato Crusted Salmon recipe, this is the additional dish which also makes use of frozen hash browns. By selecting both of these recipes, you can leverage your ingredients for multiple meals! Another great thing about this recipe, is that it’s very adaptable (like any egg-based dish)…
This was initially a vegetarian recipe that included kale, which I love, but is not a favorite of the hubby’s. I swapped the kale out for ham and added some fresh basil, which I had on hand. You could also vary the veggies, use a different cheese or meat, and add different herbs – just like building an omelette. There’s just something about egg dishes that also seems to scream Spring. With that in mind, this might be a nice option for a Mother’s Day brunch.
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Cheesy Ham and Hash Brown Torte
Ingredients
- 2 tablespoons olive oil
- 1 large onion sweet is preferred
- kosher salt
- ground black pepper
- 10 large eggs
- 2 cups frozen shredded hash brown potatoes
- 2 red Fresno peppers or hot cherry peppers you can also substitute 1/2 cup chopped red bell pepper, if preferred
- 6 oz shredded Cheddar or Gruyere divided (or other cheese you prefer)
- 1 cup chopped ham or 8 oz. cooked crumbled breakfast sausage, drained of grease
- 2 clove minced garlic
- 1 tablespoon fresh thyme chopped
- 2 tablespoons chopped fresh basil optional
Instructions
- Preheat the oven to 400 degrees. Heat the oil in a 9 inch cast iron (or ovenproof skillet) over medium heat. Note – don’t use a pan that’s much larger or the egg dish will spread out and get too thin. Add the onion, season with 1/2 teaspoon salt, and cook covered, stirring occasionally, until tender, 8 – 10 minutes.
- Meanwhile, in a large bowl, whisk together the eggs, 1/4 teaspoon salt and 1/2 teaspoon ground black pepper. Fold in the hash browns, Fresno peppers, ham, basil (if using) and all but 1/2 cup of the cheese.
- Stir the garlic and thyme into the cooked onions and cook for 1 minute.
- Transfer the egg mixture to the skillet and stir to distribute the ingredients. Sprinkle with the remaining 1/2 cup cheese and bake until set, 25-35 minutes. Let rest for 5 minutes before cutting and serving. Serve with salad if desired.
This looks delicious, I will have to try it.
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Can I add shredded zuchinni for a low carb option rather than potato?
I have never done that but you could give it a try. Let me know how it turns out.