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Yield
6 people
Type
Stove Top + Oven
Time
60 minutes
Level
Beginner
COMFORTCOOKS.COM
Prep Time: 15 Min
32 ounces Southern Style Hashbrowns 12 ounces Cubed Ham 2 tbsp Unsalted Butter 6 Eggs 2 tbsp All Purpose Flour 3 1/2 Cups Milk 1 cup Shredded Colby Jack Cheese 1 Tsp Salt 1/2 tsp Black pepper
Cook Time: 45 Min
Ingredients
Toss the chunked ham in a large skillet over medium heat. Sauté the ham until all of the excess moisture has evaporated and the outside of the ham begins to brown.
Add the butter to the skillet with the chunked ham over low heat. Once the butter is melted, slowly add in the flour, salt, and pepper. Stir the ham, flour, and butter mixture for 1-2 minutes to allow the flour to cook. Begin to add the milk a little bit at a time. Simmer over low heat until the gravy thickens enough to coat the back of a spoon.
Once the gravy has reached the proper consistency, remove the skillet from the heat. Fold in the frozen potatoes until all of the ingredients are well incorporated.
Place the skillet into an oven preheated to 400F. Bake for 40 minutes.
After 40 minutes, remove the Ham and Potato Casserole from the oven. Add an additional half of a cup of milk over the top of the casserole. Cover the casserole with a generous amount of cheese and bake for an additional 5-8 minutes.
While the cheese is melting, fry the eggs that will be served over the top of the casserole.
Remove the skillet from the oven. Scoop a portion of the breakfast casserole onto a plate. Top it with a sunny side egg and serve with toast. Enjoy!