New Year’s Traditions
Christmas may be over, but the holiday season is not complete until we usher in the New Year. While thousands of people like to gather to watch the ball drop at fancy parties, we have a more homey tradition.
For years now, we have gathered with the same friends and their kids for an in-town sleepover party. We alternate who hosts each year and this year the party is at our house.
If you have been following this blog, it should not surprise you that the party revolves around fellowship, food and fun drinks. Many years we have opted for pizza or Chinese take out for dinner, and sometimes both! But this year, our friends are bringing enchiladas, so we are embracing the Mexican theme.
We will have my homemade salsa, guacamole and queso for snacking and we are brewing up a fruit juice punch that is family-friendly. (Adults can add alcohol to theirs individually.) After the meal, we will have dessert snacks too, with cookies and candies of various forms, leading up to the toast of bubbly at midnight.
Because it is a sleepover, breakfast must be planned as well. After a late night of fun and festivities, we are a very hungry crowd. I like to serve up a big breakfast, or brunch, with a savory dish, something sweet and fruit to balance it all out.
This year I am trying out a new casserole that can be made ahead of time, and kept in the fridge until the next morning – perfect for this occasion. I found it on Pinterest and then put my own spin on it. I had most of the ingredients in my kitchen already and this casserole is a great way to use up leftover Christmas ham.
You start by baking a lovely layer or hashbrown goodness, using frozen hashbrowns. In fact, they hashbrowns don’t even need to be thawed all the way, you just need to be able to work them into an even layer in your baking pan.
With the addition of a melted stick of butter and 2 delicious cheeses piled on top, those hashbrowns become the amazing foundation for your ham and egg layer.
To pump up the health factor (using sarcasm here), you blend evaporated milk with your eggs and seasonings. It makes for a creamy, rich delicious blend of yummy peppered with salty ham.
I think the recipe is highly customizable as well. You can add veggies if you wish, and change up the kinds of cheese you use. The hardest part of the whole recipe is finding room in your fridge to store it overnight.
Whether you give this recipe a try or make something else equally delicious, I hope your home is filled with love and laughter this New Year’s Eve.
See you in 2019!
AuthorMelissa JoyDifficultyBeginnerPreheat your oven to 400º. While it is heating up, spray a 9x13 pan with cooking spray.
In the meantime, dice a half a sweet onion and lightly sauté on the stove until translucent and fragrant.
Pour the hashbrowns into a large bowl and stir in the sautéed onions and a sprinkle of salt and pepper. Toss to combine.
Layer the potato and onion mix into the prepared pan and spread evenly.
Melt a stick of butter and drizzle over the potatoes.
Bake the hashbrowns for 25-30 minutes or until they begin to brown. Remove from the oven and allow to cool.
While the hashbrowns are cooling, you can shred your cheese and dice your ham.
Once your hashbrowns have cooled, sprinkle on the cheeses evenly, and then the ham. Cover and refrigerate overnight.
Crack your eggs into a large bowl and add the evaporated milk, kosher salt, pepper, seasoned salt and dry mustard.
Beat with a hand mixer until well combined. Once combined, cover and refrigerate overnight.
Preheat your oven to 350º. Remove your hashbrown pan and egg bowl from the fridge and allow to warm up a bit.
Give the eggs another good whisking and then pour the mixture evenly over the hashbrowns.
Bake the casserole uncovered for 45-55 minutes or until the eggs are bubbly, lightly browned and set in the middle.
Slice and serve warm.
Ingredients
Directions
Preheat your oven to 400º. While it is heating up, spray a 9x13 pan with cooking spray.
In the meantime, dice a half a sweet onion and lightly sauté on the stove until translucent and fragrant.
Pour the hashbrowns into a large bowl and stir in the sautéed onions and a sprinkle of salt and pepper. Toss to combine.
Layer the potato and onion mix into the prepared pan and spread evenly.
Melt a stick of butter and drizzle over the potatoes.
Bake the hashbrowns for 25-30 minutes or until they begin to brown. Remove from the oven and allow to cool.
While the hashbrowns are cooling, you can shred your cheese and dice your ham.
Once your hashbrowns have cooled, sprinkle on the cheeses evenly, and then the ham. Cover and refrigerate overnight.
Crack your eggs into a large bowl and add the evaporated milk, kosher salt, pepper, seasoned salt and dry mustard.
Beat with a hand mixer until well combined. Once combined, cover and refrigerate overnight.
Preheat your oven to 350º. Remove your hashbrown pan and egg bowl from the fridge and allow to warm up a bit.
Give the eggs another good whisking and then pour the mixture evenly over the hashbrowns.
Bake the casserole uncovered for 45-55 minutes or until the eggs are bubbly, lightly browned and set in the middle.
Slice and serve warm.
Recipe adapted from http://www.thefoodcharlatan.com
