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Ham Potato Bake
(Can be made the day before and gluten-free for those of you living with the celiac dragon too)
1 kg (1000g) pkg frozen loose-packed diced hashbrowns (640 carbs)
1½ cups diced cooked ham or bacon cooked and crumbled (or a bag of real bacon bits)
1 cup shredded cheese (sharp cheddar, gouda, swiss, mont. Jack or a mixture of all)
1 large red pepper, chopped (5 carbs)
½ cup finely chopped white onion (7 carbs) or green onion (4 carbs)
Optional- ½ cup chopped mushrooms
8 eggs, lightly beaten (8 carbs)
2 cups milk or fat-free creamer (24 carbs)
3 tbsp mustard or 1 tsp dry mustard (add water and make into paste before adding)
½ tsp salt, ¼ tsp pepper
Optional- dash of Worcestershire sauce (GF)
Coat a 9x13" (or larger if you have) rectangular baking dish with non-stick spray. Arrange frozen potatoes evenly in the bottom of the dish. Sprinkle with ham, cheese, red pepper and onion (and mushrooms if using).
In a medium bowl whisk together eggs, milk, mustard, salt and pepper. Pour egg mixture over potatoes. Cover and chill for 4-24 hrs.
Bake uncovered at 350° for 55-60 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting into 12 even peices and serve with sour cream or horseradish mixed with sour cream. *Total carbs = 684 therefore 12 pieces = 57 carbs/piece
*Actual carb count will vary according to the ingredients used and the resulting total number of pieces. For guidance on calculating carbs for baked goods, check out: How Do I Figure Out the Carb Content for Mixed Recipes & Home Baked Goods? at WaltzingTheDragon.ca
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