HAM AND CHEESE SKILLET CASSEROLE

Ham and Cheese Skillet Casserole image

One of the very few items Crystal has of her Mamaw Maggie's is her cast-iron skillet. Until recently she used the skillet only for making cornbread, but she has now discovered the pan's varied talents. If you are not familiar with cast-iron pans, they can seem intimidating. All that talk of properly seasoning them, how to wash them (or not wash), seems like too much work. But trust us, the benefits of the cast-iron pan far outweigh any care concerns. They heat evenly and beautifully, and when properly cared for, they will last a lifetime. Crystal's pan has lasted several lifetimes! This breakfast recipe will work with any oven-safe skillet, but when using a cast-iron skillet, your bottom layer of potatoes will get a nice crispness to it.

Yield makes 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 large russet potato, peeled and cut into 1/2-inch pieces
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 cup whole milk
1 tablespoon unsalted butter, melted
1 cup all-purpose flour
2 green onions, thinly sliced, green parts only
12 ounces thick-sliced deli ham, cut into 1/2-inch pieces
2 ounces sharp Cheddar cheese, shredded (1/2 cup)

Steps:

Place an oven rack in the upper third of the oven. Preheat the oven to 450°F.
Toss the potatoes with 1 tablespoon of the vegetable oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of pepper in a microwave-safe bowl. Cover the bowl with a paper towel and microwave on high, stirring the potatoes halfway through cooking, until the potatoes begin to soften, 5 to 7 minutes. Drain the potatoes well and set aside.
In a separate large bowl, whisk together the eggs, milk, butter, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir in the flour and green onions until just incorporated but still a bit lumpy, and set aside.
Heat the remaining 1 tablespoon of oil in a 10-inch oven-safe skillet set over medium-high heat until shimmering. Add the ham and potatoes; cover the skillet with foil and cook until the potatoes start to brown, about 10 minutes. Uncover the skillet, pour in the egg mixture, and sprinkle the cheese over the top. Bake for 25 to 30 minutes, or until puffed and golden. Transfer the skillet to a wire rack and let cool for 5 minutes. Use a rubber spatula to loosen the casserole from the skillet, then slide it onto a cutting board, slice into wedges, and serve.
If you decide to invest in a cast-iron skillet, here are Crystal's tips on how to properly season and store your pan. When properly seasoned, a cast-iron skillet works better than any nonstick pan around!
Preheat the oven to 400°F.
New pans will contain a coating of wax. Thoroughly wash the inside of your skillet with warm soapy water to remove the coating. Never put your cast-iron pan in the dishwasher or let it soak for any length of time.
Important: Dry your skillet thoroughly with paper towels. It is imperative that it is completely dry. Do not let it air-dry.
Dampen a paper towel with vegetable oil such as canola oil, or shortening such as Crisco, and wipe the inside of your skillet thoroughly, creating a nice sheen or glisten on the pan.
Cover the bottom of your pan with coarse salt to a depth of about 1/2 inch up the sides of the pan.
Place your skillet in the oven for 30 minutes.
Using oven mitts, remove the pan from the oven. Place pan on a safe surface for cooling. Cool for 30 minutes or more until the pan is cool to the touch.
Dump the salt from your skillet and wash the skillet with warm soapy water. Rinse and dry skillet thoroughly, as mentioned above.
Before putting your pan away, be sure to give it another light coating of oil or shortening to protect it from rust and corrosion.