Potato Bake with Eggs and Ham

An excellent idea on how to turn leftover Easter ham, eggs, and horseradish into a new dish. With a few additional ingredients, you can transform them into a rich potato bake.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 80 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 800 g Potatoes, white

  • 300 g Ham, pressed

  • 2 spoons Oil, plant, sunflower

  • 1 piece Onion, raw

  • 4 pieces Egg, fresh

  • 300 ml Sweet cream

  • 3 spoons Horseradish, fresh

  • pieces Salt, table

Steps

  1. Preheat the oven to 200 degrees Celsius.

  2. Wash the potatoes thoroughly under running water, then cook them in their skins in salted water for about 35 minutes. Meanwhile, dice the ham, chop the onion, and peel and slice the eggs into rings.

  3. Heat the fat in a pan and lightly brown the diced ham. Remove the ham from the pan, then fry the onion in the same fat until golden brown.

  4. In a bowl, mix the cream, horseradish, salt, and pepper.

  5. Once the potatoes are cooked (they should be easily pierced with a thin knife), peel them and slice them into rings.

  6. Lightly grease a baking dish, approximately 25x20 cm, with oil. Arrange half of the potato slices on the bottom, then layer the onion, eggs, and ham on top. Cover with the remaining potato slices, pour the horseradish cream over the top, and bake in the oven for 45 minutes.

  7. Cut the baked dish into pieces and serve on plates. Accompany the dish with a bowl of salad.

Nutrition Information (Per 100g)

  • Calories: 108.55 kcal
  • Fat: 4.48 g
    • Saturated Fat: 1.04 g
  • Carbohydrates: 9.09 g
    • Sugars: 0.78 g
  • Protein: 5.84 g
  • Fiber: 1.3 g