This recipe is an old favorite. My grandmother used to make it a lot since we always had lots of really good ham coming from her farm. This used up some of the bits and pieces; and this recipe for ham and potato cake is both easy and economical.
Preheat the oven to 425 degrees. Generously butter a 10-inch Pyrex glass pie pan. Use 2-3 Tablespoons, the butter is important as it helps the pie brown.
1 cup chopped ham
1-1/2 pounds red potatoes, peeled and grated
1 large onion, medium dice
1 Tablespoon butter
6 eggs, lightly beaten
2 Tablespoons chopped parsley
Salt and freshly ground pepper
Sauté chopped onion in the 1 tablespoon butter until soft, let cool slightly.
Mix potatoes, sauteed onion, ham, eggs, salt and pepper until blended. Place in a pie pan and bake approximately 20 minutes or until the bottom is golden brown and is firm when pressed in the center.
The cake should be crusty all over the bottom and the potatoes should be tender.
Invert onto serving platter; cut into wedges and serve warm.
