Most breakfast casseroles start with cubed bread. And 2 of the casseroles I served on New Year’s Day did indeed contain bread cubes. But for my third offering I wanted to feature the ever popular breakfast staple – the potato. But I didn’t want to start with hash browns or tater tots or any of the other potato based preparations I read about on line. So I decided to cook the potatoes for this casserole the way I prefer to eat them. Oven roasted. Then I simply substituted the potatoes for the more traditional bread cubes. And since potatoes don’t absorb liquid like bread cubes, the overall appearance and taste of the casserole was much more like an omelet. Delicious, if I do say so myself!

Now, another lovely thing about this casserole, besides the taste of course, is that the type of meat and cheese can be varied according to your preference or what you happen to have on hand. In fact you could actually make this meatless and still have a very tasty breakfast dish to serve to your family and friends. And of course, this can be made the day before and baked at your leisure. (I love that about breakfast casseroles.) Also you could add about a cup of fresh spinach and up your daily vitamin consumption. (I only thought about adding spinach after the casserole was already in the refrigerator. Next time, you can bet your collection of Popeye comic books that spinach will be included!)

• 2 lbs. Yukon Gold potatoes, peeled and small diced
• 2 T. butter, divided
• kosher salt
• freshly ground black pepper
• 1 yellow onion, chopped
• 9 eggs
• ¾ c. whole milk
• ¼ tsp. dry mustard
• ½ tsp. seasoned salt
• freshly ground black pepper
• 4-6 thinly sliced green onions
• 1 lb. diced ham
• 8-10 oz. sharp cheddar cheese, grated, divided
• paprika

Place the cubed potatoes on a rimmed baking sheet. Using your fingers and 1 tablespoon of the butter, coat the potatoes with butter. Season lightly with kosher salt and pepper. Bake in a pre-heated 375 degree oven for about 20 minutes, or until the potatoes are fork tender. Remove from oven and allow to cool.

Meanwhile melt the remaining 1 tablespoon butter in a small fry pan. Add the onion and fry until translucent. Allow to cool. Meanwhile whisk together the eggs, milk, dry mustard, salt, and pepper. Add green onions, ham, and all but 1 cup of the cheese. When the potato cubes and onion are room temperature, add them to the egg mixture.

Lightly butter a 10×16 inch pan or casserole. (I use a Pyrex pan.) Pour the mixture into the pan. Bake in a pre-heated 350 degree oven for 35 minutes. Remove from oven and top with remaining cheese and sprinkle lightly with paprika. Return to oven for 8-10 minutes or until the egg portion is set, the cheese is melted, and the casserole is starting to brown. Allow casserole to rest for 15-20 minutes before serving. Serve warm or at room temperature.