Potato Ham Omelet Pie Recipe

Ham … it’s pretty much a Christmas necessity, amirite? Thus our Potato Ham Omelet Pie is sure to make the perfect option to “next level” breakfast during the holidays!

But I have a small confession – I don’t like ham! And I realize that being here means you are probably doing the same thing as everyone else in my life … Scrunching up your face and wrinkling your nose, wondering what’s wrong with me?! I know, I know. I’m weird!

Despite my distaste for ham, though, I have to tell you this recipe for Potato Ham Omelet Pie sure had me wishing I liked it! (And for any one in the ham-haters club with me … don’t discredit this recipe!) Bronner’s mouth-watering breakfast is easily modified with bacon or sausage. Alternatively, leave it meatless for a vegetarian option!

While there are quite a few steps in preparing this recipe, they are simple. And so rings true the saying, “Good things come to those who wait!”

So … from our 2nd edition, Bronner’s Flavorful Favorites cookbook, here it is!

POTATO HAM OMELET PIE*

Serves 8

Ingredients:

– 1 (17 1/4 oz.) pkg. frozen puff pastry, thawed
– 1/4 c. butter
– 3 c. red potatoes, peeled and sliced
– 1 c. thinly sliced onion
– 1/4 tsp. salt
-1/4 tsp. pepper

Instructions:
1. On a lightly floured surface, roll each puff pastry sheet into a 12-inch square.
2. Place one square in a 10-inch quiche dish; set dish and remaining pastry aside.
3. In a skillet, melt butter. Add potatoes, onion, salt and pepper. Cover and cook for 10-12 minutes or until potatoes are tender and golden brown; stirring occasionally.
4. Set aside.

Omelet Ingredients:

– 6 eggs
– 1/4 c. fresh parsley, minced
– 2 tbl. water
– dash each, salt and pepper
– 2 tbl. butter, divided

Instructions:
1. In a bowl, beat eggs, parsley, water, salt and pepper.
2. In a 10-inch skillet, melt 1 tbl. of butter. Add half of the egg mixture. Cook over medium heat.
3. As eggs set, lift edges, letting uncooked portion flow underneath. Continue cooking until set.
4. Slide omelette onto baking sheet.
5. Repeat with remaining butter and egg mixture to make a second omelette.

Filling Ingredients:

– 2 c. shredded cheddar cheese, divided
– 1½ c. fully cooked ham, cubed
– 1 egg, lightly beaten
– 1 tbl. water

Instructions:
1. Sprinkle 1 c. of the cheddar cheese over prepared pastry.
2. Top with 1 omelet and half of the potato mixture.
3. Layer with ham, the remaining potato mixture, cheese, omelet and puff pastry.
4. Trim pastry to fit the dish, seal and flute the edges.
5. In a small bowl, combine the beaten egg and water and brush over top of the pastry.
6. Bake at 375° for 30-35 minutes or until golden brown.
7. Let stand for 10 minutes before serving.

*Submitted by Rebecca Fowler

BREAKFAST FROM LEFTOVERS

This recipe is a perfect way to use up leftover Christmas ham. A beautifully golden, flaky pastry crust blankets gooey-golden cheese, fresh parsley infused eggs, fried potatoes, onions and meaty morsels. What’s more, just one dish to pass around and you get all the goodness in one, melt-in-your-mouth, bite! Indeed, a sensational breakfast or brunch to treat family and friends over the holiday weekend!