When I first started taking photos of food, I was at a training in Minneapolis, chatting with a fellow attendee who lived in Wisconsin, which is basically ground zero for hotdish — the Midwest’s answer to a hearty, comforting casserole.
I distinctly remember talking with her about regional styles of cooking, and at one point I very confidently announced the infamous words, “I will never, ever write about tater tot casseroles.”
Well folks, here I am —eating my words.
Turns out, tater tots make a strong argument.
See, this is a casserole that doesn’t take itself too seriously.
It’s unapologetically cheesy, sure — but it’s also packed with glorious tater tots: crispy, golden, and crowned with juicy cubes of ham steak, then baked with a creamy, savory custard that ties it all together.
It’s melty, marvelous, cheesy perfection.
Best of all, it comes together easily.
Plus! You can assemble it ahead of time and keep it in the refrigerator for up to 12 hours, which makes it perfect for hosting brunch, or for any potluck where a hearty, crowd-pleasing dish is in order.
What to serve with this deliciousness?
Here’s a few ideas:
A simple green salad with lemon vinaigrette, or this Winter Market Salad
A fresh green bean salad
A platter of fresh fruit (berries, citrus, pears)
Biscuits, warm rolls, cornbread, or garlic bread
Salsa, hot sauce or a quick, spicy mayonnaise
Coffee cake, small pastries or cookies
Coffee, Mimosa’s, sparkling apple cider, Bloody Mary’s
This recipe is flexible enough to handle all kinds of additions — caramelized onions, green chili, roasted red peppers, fresh herbs, broccoli florets, peas, or even bacon or sausage in place of the ham.
Have some fun with it!
Thanks for reading, and I hope you have a great week.
Cheesy Ham and Tater Tot Bake
INGREDIENTS:
2 pounds tater tots, (about 4 cups) baked according to package directions
1 tablespoon olive oil
1/2 (one half cup) cup yellow onion, diced
8 large eggs, beaten
1/2 cup milk or cream
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1/4 cup parmesan cheese
8 oz Ham Steak, cubed into half-inch pieces
2 cups cheddar cheese, grated
3 green onions, sliced thin
DIRECTIONS
Preheat oven to 350F. Prepare a 9x13” baking dish by spraying it with non-stick cooking spray.
Cover the bottom of the baking dish completely with the tater tots.
In a skillet on medium-high heat, add the olive oil and the diced onion, and cook until the onions are soft, 4-6 minutes. Set aside to cool.
In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until combined.
Add the sauteed onions to the egg mixture, along with the parmesan cheese, the sauteed onions and half of the cubed ham steak.
Pour the mixture evenly over the tater tots and sprinkle the top with 1 1/2 (one and a half) cups of the cheddar cheese.
Bake for 45–50 minutes, until the eggs are fully set and a toothpick inserted in the center comes out clean.
Sprinkle the remaining cubes of ham steak over the top, the remaining 1/2 cup of cheddar cheese and the sliced green onions. Return to the oven until the cheese melts, about 5 minutes more.
Slice and serve.
TIPS:
Substitute cooked bacon or sausage for the ham to change things up.
Add a small can of drained and chopped green chili if you’d like.
You can add 1/2 (one half) cup (or a little more) of sauteed diced bell pepper, cooked broccoli or chopped spinach to the egg mixture for variations.
Try a different cheese if you’d like, such as jack cheese or pepper jack.
This breakfast casserole is very good served with salsa on the side.