We seemed to have purchased too large a ham for this year’s holiday festivities, so I’ve been looking around this week for ideas to make something over than leftover sandwiches. It’s a bit messy, but these ham & cheese waffles really do the trick (and prove that every recipe does not need to be picture-perfect to be really satisfying!)
1 bag of frozen, shredded hash brown potatoes
6 tbsp unsalted butter, melted
1-2 cups of cooked ham, cut into a fine dice
1 bunch of scallions, finely chopped (optional)
1/2 cup of shredded sharp cheddar cheese (Swiss works really well too)
Salt & Pepper
Let the hash browns thaw for about three hours on the counter, squeezing out as much liquid at the end before you start cooking to make a crispier waffle. In a small bowl, combine the ham and scallions and set aside. Combine the potatoes with the melted butter, adding a generous amount of salt and pepper.
Pre-heat the waffle iron and spray each section with cooking spray (this will help remove the waffles, but as you can see, it can be a little tricky!). When the iron is all heated up, spoon a 1/4 of potatoes in each well (if you have an iron that makes 4 waffles at a time). Top with a couple healthy tablespoons of the ham and scallions, add cheese to cover the ham, then top with enough potatoes to cover the fillings.
Close the waffle maker and let it do it’s magic. Mine has a sensor that tells me when everything is golden brown and ready to go, but because they’re so thick, it will take a good 15 minutes a batch. To get them out, a small knife or fork helps to pry them out.
If you’re working in batches, just keep the cooked waffles in a 275 degree over to keep them warm till serving. I like serving with a bit of applesauce on the side.
What’s your favorite way to use up leftover ham? No matter what it is, I hope you enjoy it in good health and surrounded by those you love!
Eat well, friends!