Hash Brown and Ham Bake

I got this recipe from a newspaper clipping back in 2001.  I have a note in my recipe binder:  “First made with leftover Christmas ham – very good”. Please note that the total baking/resting time is one hour.


  • 3 cups frozen shredded potatoes
  • 1/4 cup butter, melted
  • 1 cup chopped cooked ham
  • 1 cup shredded cheddar cheese
  • 1/4 cup finely chopped red bell pepper
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/2 tsp. salt
  • grating of black pepper
  • 1 tsp. dried thyme

Preheat oven to 410 degrees F

Thaw potatoes between layers of paper towels to dry.

Press potatoes into bottom and sides of ungreased 9″ pie plate and drizzle with butter.  Bake @ 410 degrees F for 25 minutes.  Remove to rack.

Reduce oven temperature to 350 degrees F

In the baked potato shell, distribute ham over bottom of shell, then cheese, and then red pepper.

In a small bowl mix together the beaten eggs, milk, salt, pepper and thyme.  Pour this mixture over the ingredients in the potato shell.

Bake @ 350 degrees F for 25-30 minutes until set.  Let stand 10 minutes before serving.

Yield:  4-6 servings

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

4 thoughts on “Hash Brown and Ham Bake”

    1. Thank you for your nice comments and for introducing me to your absolutely gorgeous blog. I have it bookmarked.

      The dish should work very well for breakfast. Lillian

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