Preheat the oven to 400\u00b0F. Place potatoes and onion in a baking dish. Toss with oil and paprika to coat.
Bake 20 mins. Add ham and tomatoes; bake a further 8-10 mins, until potato is golden and tender.
Fry eggs in lightly greased skillet on medium heat 2-3 mins, until cooked to desired doneness.
Serve potato and ham mixture topped with a fried egg. Sprinkle with parsley.
Heat butter and oil in an 8-inch skillet on medium heat. Cook potato for 8-10 mins, until golden and tender. Remove potato with a slotted spoon; drain on paper towels.
Season eggs to taste. Pour into pan. Cook on medium heat for 4-5 mins, until omelet begins to set. Sprinkle with potato and remaining ingredients.
Cover and cook for 5 mins on low heat, until cheese has melted and omelet is set. Serve hot or cold in wedges, with toast for breakfast, or with salad for lunch or dinner.
Cook and stir bacon and ham together in a large pot over medium-high heat until some of the bacon fat renders, 7 to 10 minutes. Add the onion and continue cooking until the bacon and ham are browned and the onion translucent, 5 to 7 minutes more.
Pour milk and potato soup into the pot; add potatoes, garlic salt, and pepper. Reduce heat to medium-low and cook mixture at a simmer, stirring frequently, until heated through and slightly thickened, about 20 minutes.
Ladle soup into bowls and top with Cheddar cheese and green onions.
boil.
Add potatoes and cook until tender.
Drain
Melt 6 tablespoons butter and remove from heat.
Stir in flour, salt and pepper.
Gradually stir in milk and water and cook over medium heat until thick.
Add cheese and stir until melted.
Combine potatoes and ham and add cheese sauce, stir gently, then place in greased casserole dish and set aside.
Melt butter in a skillet; add and brown bread crumbs.
Sprinkle crumbs on top of potato casserole and bake at 350\u00b0 for 30 to 45 minutes.
Cube potatoes and ham
Place potatoes, ham and onions in a saucepot with a small amount of water, enough to cover the potatoes and ham
Add lots of pepper and enough salt to taste
Cook until potatoes are tender
Add butter and milk, stirring constantly. Be careful not to scorch
Cook slowly until heated. If you need to thicken this soup you can add some instant mashed potato flakes.
Melt margarine in 3-quart pot over medium heat.
Stir in potatoes, onion and celery.
Cover and cook 10 to 12 minutes, stirring occasionally, until potatoes are almost tender.
Whisk 1/2 cup milk with flour until smooth.
Stir into potato mixture with remaining milk and ham.
Bring to a boil over medium heat, stirring often.
Reduce heat to medium-low.
Cover and simmer for 5 minutes.
Add corn, salt and pepper and simmer for 5 minutes longer until thickened and vegetables are tender.
Preheat oven to 350\u00b0.
In a large bowl, combine the potatoes, peas and ham.
In a small bowl, mix the flour, parsley, salt and pepper into soup.
Pour over potato mixture and blend well.
Pour into an 8 x 8-inch baking dish sprayed with butter-flavored cooking spray.
Bake 25 to 30 minutes.
Serves 6.
In medium pot, put 6 cups water, lentils, onion and potatoes. Bring to boil.
Cut back to simmer and cook covered 25 to 30 minutes.
Add onion and ham and simmer 5 minutes more.
Add lemon and salt and pepper.
Peel and slice potatoes and onions.
Chop ham.
Arrange potatoes, onion and ham in layers, dotting each layer with margarine, salt and pepper.
Heat milk and mushroom soup, stirring to mix.
Pour mixture over layered ham and potatoes.
arlic, spinach, herbs, lemon zest and 1 tsp salt in a
Boil potatoes and carrots in 6 cups water.
Simmer onion, celery and ham together for 15 minutes in 3 cups water and add 1/2 cup flour.
Drain potatoes and carrots; add additional 1/2 cup flour and 1 cup milk.
Stir until thickened.
Crumble bacon on top.
Cover potatoes, onion and celery with water.
Cook until tender.
Add milk, butter, corn, peas, salt, pepper and ham.
Cook until thoroughly heated.
Top with grated cheese and parsley.
Slice potatoes, onions and ham with thinnest slicing disc of food processor. (If you don't have food processor, slice as thinly as possible by hand.)
Grease casserole.
Layer potatoes (sliced), salt and pepper, onions and ham.
Pour 1/2 cup milk mixed with cream of mushroom soup over layers.
Bake at 375\u00b0 for 1 hour, covered.
Remove lid and bake 15 minutes longer.
Heat oven to 350\u00b0.
Combine spinach or broccoli, soup, cheese (except for the 1/2 cup for top) and sour cream.
Heat well on stove top.
Fold potatoes and ham into mixture.
Place in 9 x 13-inch greased baking pan.
Sprinkle with remaining cheese.
Bake at 350\u00b0 for 45 to 50 minutes; 50 to 55 minutes if using fresh potatoes.
Melt butter, cook onion for 3 minutes.
Stir in rice and toss to coat in onion mixture.
Add soup and wine, stir well.
Gradually add water.
Simmer over low heat, stirring often till liquid is absorbed and rice is tender.
This may take 20 minutes or so.
Add mushrooms, peas, parmesan and ham in the last 5 minutes of cooking.
Season to taste.
Potato and Cauliflower Layer -- In a large
Cook the potato and pumpkin in boiling water until just tender, drain.
Heat oil in a frypan over a medium heat and cook onion and ham for 2 minutes.
Combine with the potato and pumpkin in an oven proof baking dish.
Combine the remaining ingredients except the extra cheese.
Pour over the potato and pumpkin.
Sprinkle with extra cheese and bake in a 180c oven 35-40 minutes until golden brown and set.
Place the ham in a pan of gently boiling water and simmer for 40-45 mins. Add the potatoes and celeriac to the pan 20 mins before the end of cooking.
Cook the carrot and leek in a separate pan of salted, boiling water for 3-4 mins. Drain.
Remove the meat from the soup and set aside. Mash the potato and celeriac in the soup until chunky then season. Cut the ham into small cubes. Divide the soup between 4 bowls then top each bowl with the carrots, leeks and the ham. Serve sprinkled with parsley.