Horseradish Ham Potato Bake Recipes

Steps:

• In a large bowl, combine ham and onion. Shred potatoes and add to ham mixture. Stir in the butter, Parmesan cheese, mustard, Worcestershire sauce, horseradish and pepper. , Spoon into a greased 11x7-in. baking dish, pressing down firmly. Combine cheeses; sprinkle over top. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and cheese is melted.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir potatoes into ham mixture; transfer to the prepared baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
• Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
• Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
• Pour sauce over ham and potatoes.
• Sprinkle bread crumbs atop casserole.
• Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl; season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil.
• Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.

Steps:

• 1. Coat a 3 quart baking dish with cooking spray. Spread frozen potatoes evenly in the bottom of the prepared baking dish. Sprinkle with ham, cheese and onion
• 2. In medium bowl, mix eggs, milk, mustard, salt and black pepper. Pour egg mixture evenly over layers in baking dish. Cover and chill for at least 2 to 24 hours.
• 3. Preheat oven to3 50. Bake uncovered, for 55 to 60 minutes or til a knife inserted near center comes out clean. Sprinkle with green onions. Let stand for minutes before serving. Serve with horseradish sour cream. Serves 8
• 4. Horseradish Sour cream: in small bowl, stir together 1/2 cup sour cream, 1 to 2 Tbsp. horseradish mustard and 1 Tbsp. snipped fresh chives.

Steps:

• Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
• One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Discard 2 of the potato skins. Mash the flesh with 6 tablespoons butter and 3/4 cup sour cream until smooth. Stir in the chives, parsley and 2 to 3 tablespoons horseradish; season with salt and pepper. Melt the remaining 3 tablespoons butter; brush the potato skins with 1 tablespoon melted butter and season the insides with salt and pepper. Set on a baking sheet.
• Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Remove from the oven and drizzle with the remaining 2 tablespoons melted butter.
• Combine the remaining 1/4 cup sour cream and 2 tablespoons horseradish in a small bowl. Top the potatoes with the horseradish cream, bacon and more chives.

Steps:

• Preheat oven to 375 degrees F. Prick the surface of the potatoes a few times with a fork then rub potatoes with oil, place on a baking sheet and bake in the oven for about 1 1/2 hours, or until you can poke a thin bladed knife into them. Remove them from the oven and let rest 10 minutes, or until cool enough to handle.
• Slice the potatoes in half vertically and carefully scrape the flesh into a medium bowl, reserving the best 4 skins. Add the butter, milk, cream and horseradish and mash until smooth, if the mixture is too dry add more milk. Season well with salt and pepper to taste. Fill each of the 4 skins with the mashed potato mixture. Place the filled potatoes on a baking sheet and return to the oven, bake until lightly golden brown, about 8 to 10 minutes. Remove from the oven and top with a dollop of sour cream, a tablespoon of caviar and sprinkle with chives.

Steps:

• Put the milk, cream, garlic, a sprig of thyme, the nutmeg and horseradish into a pan and bring to a simmer. Remove from the heat, then leave to infuse for at least 10 mins.
• Peel the potatoes and cut into slices the thickness of a £1 coin. Peel the parsnips, cut into quarters lengthways and discard the cores, then slice thinly lengthways. Heat oven to 180C/160C fan/gas 4.
• Use 1 tbsp butter to grease a large baking dish, then layer up the potatoes and parsnips, adding a few thyme leaves and some seasoning with each layer. Remove the thyme sprig and garlic from the cream, then pour it all over the dish. Scatter over more thyme leaves, the breadcrumbs and the rest of the butter in little knobs. Cover with foil and bake for 1 hr, then uncover and finish for 25-30 mins more until the potatoes are soft, and the top is golden and bubbling.

Steps:

• Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern; insert a clove in each diamond. Bake according to package directions., Meanwhile, mix remaining ingredients. Brush over ham during the last 30 minutes of baking.

Steps:

• Cook cubed potatoes about 15 minutes.
• Dice cooked ham.
• Layer potatoes in a 9x13-inch baking dish, pepper and salt to taste.
• Layer ham over potatoes.
• Blend whipping cream, cheese and horseradish then spread mixture over the ham layer.
• Bake 30 minutes at 350.

Steps:

• Mix patty ingredients in a medium bowl.
• Form into 8 1/2-inch thick patties.
• Heat 1 teaspoon oil in each of two medium nonstick skillets (or cook 1 batch at a time in 1 pan).
• Add 4 patties to each pan and cook over medium heat, turning over patties 2-3 times until golden brown, about 5 minutes.
• Meanwhile, stir sauce ingredients together in a small bowl until blended. Serve with patties.

Steps:

• In a small bowl, combine first six ingredients. Gently fold in whipped cream. Chill. Serve with sliced ham, ham loaf or ham balls.