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Name: Peasant Brunch Squares
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/2 c Butter or margarine; 4 Garlic minced; 1 Green pepper, diced; 1 ts Pepper; 1/4 c Parsley, minced; 1 ts Salt; 1 ts Caraway seeds; 2 tb Fresh oregano, chopped; 2 1/4 c milk; 8 Eggs; 1 lb Ham, diced; 1 Onion, diced; 1 tb Butter, or margarine; 1 ts Salt; 1/2 ts Pepper

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INGREDIENTS

1/2 c Butter or margarine
4 Garlic ; minced
1 Green pepper, diced
1 ts Pepper
1/4 c Parsley, minced
1 ts Salt
1 ts Caraway seeds
2 tb Fresh oregano, chopped
2 1/4 c milk
8 Eggs
1 lb Ham, diced
1 Onion, diced
1 tb Butter, or margarine
1 ts Salt
1/2 ts Pepper

Servings

INSTRUCTIONS

Preheat oven to 375 degree. Grease a 9 x 13-inch baking pan. Steam the potatoes until they are just tender, approximately 10 minutes. Put them in a large bowl and set them aside. In a skillet, heat the butter or margarine until bubbly. Add the onion and saute until the onion becomes transparent. Add garlic and cook 2 more minutes. Add to the potatoes. Stir in 1 teaspoon salt, 1 teaspoon pepper, and caraway seeds. Press the potatoes into the baking pan, building up the sides like a pie shell. Bake at 375 degrees for 30 minutes, until lightly browned. Meanwhile heat 1 tablespoon butter or margarine in a large skillet. Saute the green pepper until limp. Add the ham, oregano, and parsley. Cook 2 more minutes. Fill the baked potato shell with this mixture. The dish can be cooled and refrigerated at this point if you are preparing it ahead of time. Beat the eggs with a wire whisk. Add the milk, 1 teaspoon salt, and 1/2 teaspoon pepper and whisk. Pour this over the vegetable and ham mixture. Bake at 350 degrees for 40 minutes, or until the eggs have set. The baking time will lengthen if the curst has been refrigerated. Remove and cool slightly before serving. Notes: This brunch dish is an all-in-one meal in a potato crust. It might appear time-consuming to make, but the potato shell can be prepared and stuffed ahead of time. About 1 1/2 hours before you are ready to serve, add the beaten eggs and bake. This dish is delicious with other fillings such as fish or poultry. Yield: 6 servings. Source: The Streamliner Diner Cookbook (Bainbridge Island, Washington State), by chefs and owners: Irene Clark, Liz Matteson, Alexandra Ruth Weinstock Typos by Brenda Adams Recipe by: The Streamliner Diner Cookbook (Bainbridge Island Eatery) Posted to MC-Recipe Digest V1 #376, by Brenda Adams on Fri, 17 Jan 1997.

NOTES

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Peasant Brunch Squares

1/2 c Butter or margarine
4 Garlic minced
1 Green pepper, diced
1 ts Pepper
1/4 c Parsley, minced
1 ts Salt
1 ts Caraway seeds
2 tb Fresh oregano, chopped
2 1/4 c milk
8 Eggs
1 lb Ham, diced
1 Onion, diced
1 tb Butter, or margarine
1 ts Salt
1/2 ts Pepper

Preheat oven to 375 degree. Grease a 9 x 13-inch baking pan. Steam the  potatoes until they are just tender, approximately 10 minutes. Put them in  a large bowl and set them aside.    In a skillet, heat the butter or margarine until bubbly. Add the onion and  saute until the onion becomes transparent. Add garlic and cook 2 more  minutes. Add to the potatoes. Stir in 1 teaspoon salt, 1 teaspoon pepper,  and caraway seeds. Press the potatoes into the baking pan, building up the  sides like a pie shell.    Bake at 375 degrees for 30 minutes, until lightly browned.    Meanwhile heat 1 tablespoon butter or margarine in a large skillet. Saute  the green pepper until limp. Add the ham, oregano, and parsley. Cook 2 more  minutes. Fill the baked potato shell with this mixture. The dish can be  cooled and refrigerated at this point if you are preparing it ahead of  time.    Beat the eggs with a wire whisk. Add the milk, 1 teaspoon salt, and 1/2  teaspoon pepper and whisk. Pour this over the vegetable and ham mixture.  Bake at 350 degrees for 40 minutes, or until the eggs have set. The baking  time will lengthen if the curst has been refrigerated. Remove and cool  slightly before serving.    Notes: This brunch dish is an all-in-one meal in a potato crust. It might  appear time-consuming to make, but the potato shell can be prepared and  stuffed ahead of time. About 1 1/2 hours before you are ready to serve, add  the beaten eggs and bake. This dish is delicious with other fillings such  as fish or poultry.    Yield: 6 servings.    Source: The Streamliner Diner Cookbook (Bainbridge Island, Washington  State), by chefs and owners: Irene Clark, Liz Matteson, Alexandra Ruth  Weinstock Typos by Brenda Adams <adamsfmle@sprintmail.com>  Recipe by: The Streamliner Diner Cookbook (Bainbridge Island Eatery)    Posted to MC-Recipe Digest V1 #376, by Brenda Adams  <adamsfmle@sprintmail.com> on Fri, 17 Jan 1997.

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Nutrition

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Serving Size: 1 Serving (473g)
Recipe Makes: 6 Servings

Calories: 765
Calories from Fat: 574 (75%)

Amt Per Serving		% DV

	Total Fat 63.8g	85 %
	Saturated Fat 20.7g	103 %
	Monounsaturated Fat 24.7g
	Polyunsanturated Fat 11.4g
Cholesterol 1444.7mg		445 %
Sodium 487.8mg		17 %
Potassium 532.5mg		14 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 5.4g
Protein 43.4g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 765

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