Living La Vida Holoka


Ham and Cheese Hash Brown Frittata

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This easy Ham and Cheese Hash Brown Frittata is a comforting egg dish that’s loaded with leftover ham, shredded hash browns, and cheddar cheese!

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Pre-pandemic, I used to do our regular grocery shopping once a week.  But every now and then, I’d sneak out for a few extra ingredients or some fresh produce.  Now, I go to the store every few weeks and stock up so I don’t have leave the house.

During one of my last shopping trips, I picked up a small, Hatfield pre-sliced ham for us to have for Easter.  I figured that the ham and some of the vegetables from my Hungryroot deliveries would be enough for the two of us.  It ended up being more than enough for our quiet Easter dinner! 

We had leftover vegetables for lunches the next day and plenty of ham!  I think I look forward to holiday ham just for the leftovers!  Since my husband is still working, he took some of the leftovers for lunch.  And I had plans to use the rest in a frittata.


I love making frittatas! Start with a base of eggs and milk (or heavy cream) and whatever you add to your frittata is up to you!  Frittatas are super easy to make and perfect for using up leftover ingredients! 

Not only did I have leftover ham to use in my frittata, but I also had a bag of shredded hash browns in our freezer.  As far as I’m concerned, potatoes make everything better!  They’re the ultimate comfort food!  This frittata isn’t just a delicious breakfast, it’s like a warm and cozy hug for your belly!

Ham and Cheese Hash Brown Frittata

 
I started this frittata by cooking the hash browns in my cast iron skillet with a little olive oil.  Once they started to brown on the bottom, I added in some onion and ham.  When the onions started to soften, I removed everything from the skillet.  Then, I whisked up the eggs and milk and poured that into the skillet. I also added a splash of Tabasco sauce into my egg mixture.  It’s totally optional, but I loved the little extra kick of flavor it gave the frittata! 

When the eggs started to set around the edges, I dumped the potato mixture back in and added cheddar cheese.  After the eggs cooked on the stove top for about five minutes, I placed the frittata in the oven to cook the rest of the way.  The result is a light and fluffy frittata!

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Ham and Cheese Hash Brown Frittata

Ham and Cheese Hash Brown Frittata

Ingredients

  • 1 tbsp. extra virgin olive oil, plus more as needed
  • 3 cups frozen shredded hash browns
  • 1/3 cup onion, chopped
  • 1 1/2 cups ham, chopped
  • 6 large eggs
  • 1/3 cup milk, or heavy cream
  • Salt and pepper, to taste
  • 1/2 cup shredded cheddar
  • Optional: Tabasco sauce, chopped green onions

Instructions

  1. Preheat oven to 425 degrees.
  2. Heat olive oil in a cast iron skillet over medium heat.
  3. Add the hash browns to the skillet in an even layer. Let them sit for about 5 minutes, or until they develop a golden crust on the bottom.
  4. Mix in the onion and allow the hash browns to sit again for a few more minutes.
  5. Stir in the ham. Then, remove the mixture from the skillet and set aside.
  6. In a large bowl, add the eggs, milk, and a splash of Tabasco sauce, if desired. Season with salt and pepper.
  7. Add a little more olive oil to the cast iron skillet, if necessary, and pour in the egg mixture.
  8. Cook the eggs for about 5 minutes. While the eggs are starting to set, add the hash brown mixture back into the skillet and sprinkle with cheddar cheese.
  9. Place the frittata in the preheated oven and cook for 18 minutes, or until the eggs are set and the edges are golden brown.
  10. Allow the frittata to cool slightly before serving. Serve with chopped green onions, if desired.
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I always like to slice up my frittatas and keep them wrapped up in the fridge for an easy heat-and-eat breakfast or lunch.  The slices reheat great in the microwave.  All you need is a couple minutes and you have an easy and satisfying meal!

Did you make this Ham and Cheese Hash Brown Frittata recipe? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Hatfield® Ham, Asparagus, and Egg Tart

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #simplyHatfield #EasterWithHatfieldHam #CollectiveBias

This Hatfield Ham, Asparagus, and Egg Tart is a delicious way to use up Easter leftovers or serve an easy and flavorful, one pan and done spring dish for brunch!


Do you have your Easter plans all set and ready to go? Easter is just a couple weeks away and, while our plans aren’t set in stone just yet, one thing’s for sure – there will be ham on the table!  Like most holidays, we split our Easter celebration between both sides of the family.  That means, we usually come home with leftovers.  That’s my favorite part of any holiday meal! 

Since we have two Easter celebrations each year, there’s usually a decent amount of leftovers to freeze or reheat for days after!  Leftover ham is always delicious reheated in slices for breakfast with eggs or used in a cheesy calzone for dinner.  But this time of year, I’m all about eating seasonally and incorporating the flavors of spring into our meals!


Ham is about to become the star of most Easter tables.  But it’s also become a big part of our dinner table, in general.  We keep Hatfield Ham Steaks from ACME in the freezer to use as a convenient breakfast, lunch, or dinner option.  They’re already fully cooked making mealtime a breeze! 

Not only are they really tasty, they’re so easy to incorporate into recipes, as well!  Just look at how easy it was to use Hatfield Ham Steaks in my Low Carb Cauliflower Hawaiian Fried Rice recipe! 

Celebrate the flavors of spring with this easy Hatfield Ham, Asparagus, and Egg Tart!

 
With Easter coming up, I wanted to use Hatfield Ham Steaks to make a spring-inspired Ham, Asparagus, and Egg Tart. This easy tart is made with a puff pastry crust, homemade dijonnaise, Gruyère cheese, ham, asparagus, and eggs.  When I say this tart is easy to make, I mean it!  It’s basically a one pan and done dish! 

This tart would be perfect to serve for Easter brunch, as an easy springtime dish (think Mother’s Day!), or as a great way to use up those Easter ham leftovers! 

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Hatfield Ham, Asparagus, and Egg Tart

Hatfield Ham, Asparagus, and Egg Tart

Ingredients

  • 1 - 17 oz. package puff pastry (2 sheets), thawed
  • 3 tbsp. light mayo, or your favorite mayonnaise
  • 1 1/2 tbsp. Dijon mustard
  • 1 tbsp. dried thyme
  • Garlic powder
  • 1 small-medium bunch asparagus, cleaned and ends trimmed
  • 6 oz. Gruyère cheese, grated
  • 1 Hatfield Ham Steak, diced
  • 4 large eggs
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
  2. Roll out both sheets of puff pastry dough, layering one on top of the other to form one large sheet.
  3. Place on the baking sheet and fold the edges over to create a crust. Poke holes into the bottom of the pastry.
  4. Bake puff pastry for 15 minutes. Remove from oven.
  5. In a small bowl, mix together the light mayo, Dijon mustard, thyme, and a little garlic powder. Spread the mixture onto the pastry crust.
  6. Sprinkle most of the Gruyère cheese on top of the crust.
  7. Follow by adding the ham and asparagus, leaving spaces open for the eggs.
  8. Carefully crack the ends into the spaces. Sprinkle any leftover cheese onto the top of the tart.
  9. Place the tart back into the oven and bake for 15-20 more minutes, or until the cheese has melted and the eggs have set.
  10. Serve immediately.

Notes

This tart is best when enjoyed the day it was made, but can also be reheated at 350 degrees for about 10 minutes.

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For a limited time only, receive a $2 Rebate with purchase of any Hatfield® Uncured Ham.

If you have a small Easter brunch on or before the holiday, I definitely recommend grabbing a few Hatfield Ham Steaks.  Hatfield’s quality ham products are always so easy to make!  They’re gluten-free, full of flavor, and ethically raised by family owned farms.  Grab these convenient Ham Steaks in the meat aisle of your supermarket. 


One Hatfield Ham Steak is all it takes to whip up this delicious, springtime tart! But they’re so good and versatile, you’ll want to keep them on hand for ready-to-make weeknight meals or an easy breakfast or lunch!  

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If you like this Hatfield recipe, you might enjoy these as well:

Low Carb Cauliflower Hawaiian Fried Rice

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This post may contain affiliate links. Making a purchase through one of these links helps support this blog.

Take your taste buds away to a tropical paradise with this sweet and savory Low Carb Cauliflower Hawaiian Fried Rice made with pineapple, ham, and veggies!

 

A taste of Hawaii without ever having to leave your home!

 
The first time I ever had Hawaiian fried rice was when my brother made it for my niece’s first birthday party.  It was so delicious!  The party was in the park under a big tent.  The music was on, the grill was going, and then a ginormous summer storm rolled through. 

Like we literally watched it roll in from one side of the park.  It was crazy!

When it finally hit us, the winds picked up and blew over some of the food trays.  Some of the ropes holding down the tent untied.  We were all huddled together underneath while some of the men worked to secure our little outdoor space.  After the storm, we were left with a sopping mess and no way to grab seconds from the wind blown food trays.  Needless to say, it was a memorable party for all of us!

But I’m thankful that I got to try the Hawaiian fried rice because it was a hit! What makes fried rice Hawaiian? Ham and pineapple, of course!


Since my husband’s change in diet recently got spun around like that storm, I’ve been trying to make dishes that are healthy, but not at all bland.  Last week, I scored an amazing deal on Hatfield pork products at the grocery store (BOGO, y’all!).  I had a few ham steaks to use from the sale, so I decided to make a low carb version of Hawaiian fried rice (and had a fun time remembering that party in the park while making it).  


I had never made cauliflower rice before.  I’ve only ever had it in a heat-and-eat style frozen bag.  But it was really easy to make!  I broke the cauliflower into little pieces and then pulsed them for just a few seconds until they became a rice-like consistency.   Then, all I had to do was put this recipe together in my wok!  

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Low Carb Cauliflower Hawaiian Fried Rice

Low Carb Cauliflower Hawaiian Fried Rice

Ingredients

  • 1 head cauliflower, rinsed and broken into small florets
  • 1 Hatfield Classic Boneless Ham Steak, cubed
  • 1/2 cup fresh fennel (just the white part), chopped
  • 1 clove garlic, minced
  • 1 red bell pepper, chopped
  • 1/2 inch piece of ginger, minced
  • 1 cup frozen peas
  • 2 eggs, beaten
  • 15 oz can light pineapple chunks, drained
  • 3 tbsp. liquid aminos + 1 tbsp. water
  • 1 tsp. sesame oil
  • Extra virgin olive oil

Instructions

  1. Working in small batches, place the cauliflower in a food processor and pulse for a few seconds, or until the cauliflower is the consistency of rice. Set aside.
  2. Heat a little olive oil in a wok. Add the ham, fennel, garlic, pepper, ginger, and peas. Once the vegetables begin to soften slightly and the ham begins to brown, remove from the wok.
  3. Add a little more oil to the wok and add in the cauliflower rice. Cook, stirring continuously, for about five minutes.
  4. Then, move the cauliflower to one side of the wok. Add the egg to the other side and cook until set and scrambled.
  5. Add the ham mixture back into to the wok.
  6. Stir in the liquid aminos, water, and sesame oil.
  7. Cook for another minute or two, then serve.

Notes

Since onion is a no-no on a low acid diet, I subbed in fennel. I read that it's a good alternative to onion. If you prefer, use onion in place of the fennel in this recipe.

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I always get nervous watching my husband try a new recipe for the first time.  Especially if it’s on the healthier side.  But he really seemed to enjoy this and I was happy we had a lot of leftovers because it was so good!

The flavor is amazing!  It’s a little sweet, a little savory, and a great, light dish for spring and summer!  Now that I know how easy it is to make riced cauliflower from scratch, I’ll definitely be making it a lot more!

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If you like this low carb dish, you might enjoy these as well:

Ham, Cranberry, and Brie Panettone Panini

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Thank you to ShopRite Trading Company for providing me with Panettone in exchange for this post. No other compensation has been received. All opinions are 100% my own.

Put those holiday leftovers to good use by making a delicious, sweet and savory Ham, Cranberry, and Brie Panettone Panini!


I can’t tell you the last time I had Panettone!  It’s an Italian holiday sweet bread made with candied citrus fruits and raisins that’s typically enjoyed as a dessert.  Lately, I’m seeing so many different ways to use this holiday bread that go way beyond just toasting it and spreading butter on top.  I’ve heard it makes an excellent French toast and I’ve seen it used in sweet breakfast casseroles, too.  But today I’m giving it a savory spin and using it in a sandwich made with holiday leftovers!

One of my favorite things about the holidays is the food and especially the leftovers!  They’re just so much better than regular weeknight leftovers!  I recently bought myself a panini maker for Christmas and couldn’t wait to use it!  So I thought about some of the holiday leftovers we had in the fridge and decided to make a holiday leftover panini using sliced Panettone.


A sweet and savory way to use your holiday leftovers!

 
We’ve had a lot of ham in our fridge and freezer this Christmas.  I even went out and bought a 1/4 presliced ham that was on sale because we’ve been enjoying it so much!  Holiday hams just have so much flavor and the leftovers can be used in so many ways.  Fry up slices for breakfast with an egg, heat and eat it for lunch, or turn it into a casserole for dinner!  This time around, it’s going to make an awesome panini filling!

In addition to slices of holiday ham, this Panettone panini is made with soft and creamy brie and whole berry cranberry sauce.  If you don’t have brie or you’re not much of a fan (sacrebleu!), sub in slices of Swiss cheese instead.  This panini has that sweet and savory combo that I love.  It’ll definitely step up your holiday leftover game! 

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Ham, Cranberry, and Brie Panettone Panini

Ham, Cranberry, and Brie Panettone Panini

Ingredients

  • ShopRite Trading Company Panettone, cut into 1/2 inch thick rounds
  • 3 slices holiday ham, per sandwich
  • 1 oz spreadable brie cheese
  • Approx. 2 tbsp. leftover whole berry cranberry sauce

Instructions

  1. For each panini, slice the Panettone round down the middle to create the top and bottom sandwich slices.
  2. Spread the brie evenly on each piece of Panettone.
  3. Then, layer with slices of ham and cranberry sauce.
  4. Close the sandwich and place on the panini press.
  5. Grill the panini for about 4-5 minutes, on each side, or until the Panettone has become brown and toasted.
  6. Serve immediately.
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If you don’t have a panini maker, you can always cook this like a grilled cheese sandwich.  Just butter your Panettone slices and cook them in a skillet like you would a grilled cheese sandwich.  This is a creative and delicious way to use up some of your holiday leftovers! 

If you still have Panettone leftover after making paninis, cube the Panettone, toss it with a little oil, and toast the cubes in the oven to make sweet croutons for salads.  Or turn Panettone cubes into a savory bread pudding with ham and cheddar cheese!  

Check out ShopRite Trading Company’s products inspired by destinations all around the world, like this Italian Panettone! 

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