POTATO AND HAM STRATA

12-15 Portions

1 Oz. Margarine

Melt in frying pan. Heat to medium heat.

1/2 Lb. Ham

Dice into 1/4 inch cubes. Add to margarine.

1/4 Cup Finely Chopped Onion

Add to margarine and ham in skillet. Saute until onion is translucent, then lightly browned. Set aside.

9 Slices White Loaf Bread

Cube into 1/2 inch slices. Place half the bread cubes into buttered 9x13 inch baking dish.

2 1/2 Cups Frozen Hashbrown Cubes
12 Ounces Shredded Cheddar Cheese

Sprinkle 1/2 of each the hashbrown cubes and shredded cheddar cheese evenly over bread cubes.
Sprinkle all of ham mixture over the cheese. Repeat layering the rest of the bread cubes, hash brown cubes and cheddar cheese.

8 Eggs , Lightly Beaten
3 Cups Milk
2 Tablespoons Worcestershire Sauce
1 Teaspoon Dry Mustard
1/2 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper

Blend together in large mixing bowl. Pour over layered mixture. Cover. Refrigerate overnight.
Remove from refrigerator and let sit at room temperature for at least 30 minutes before baking.
Bake uncovered for about 65-70 minutes or until a knife blade inserted near the center comes out clean (190-200°F.)

Let sit 10 minutes before portioning. Cut into 12 or 15 squares. Serve hot.

This recipe compliments of Kansas State University Dining Services

This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen.


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