Crustless Potato Quiche with Ham Hock

Smoked pork hocks are an undeservedly unfamiliar cut. The flavor is like ham. Perfect ham. Here's how we include the chopped ham from a hock with a frittata. 

1 onion, diced
3 cloves garlic, minced
1 tablespoon butter
1 cup steamed potatoes
1.5 cups pork from one ham hock
10 eggs, scrambled
1/2 teaspoon salt
1/4 cup water
1/2 teaspoon ground coriander
1 teaspoon dill
6 ounces cubed Michigan jack cheese

To cook a hock, you want long, slow, moist heat, so your preferred tools will be a stew pot or a crock pot. A pressure cooker is great if you've got one. It'll be ready when the meat falls off the bone and your whole house smells amazing. The stock from simmering a ham hock is also the secret to gorgeous, silky, Southern-style beans and greens dishes.

Remove the hock from its cooking liquid, and let it cool until it's OK to handle. 

Heat the oven to 400 degrees. Saute the onion and garlic in butter until they wilt, and add them along with the potatoes to the bottom of a casserole dish, then add a layer of chopped ham from the hock. Whisk the eggs, salt, water, and spices in a medium bowl. Top the potatoes and ham with the egg mixture, followed by the cubed cheese. Bake for 50 minutes to an hour, uncovered. 

Mary BrowerComment