Step 1: Prep the Potatoes
Preheat oven to 400°F (200°C) .
Toss shredded potatoes with onion, salt, and pepper.
Step 2: Layer the Filling
In a bowl, mix ham, cheese, and optional herbs.
Step 3: Bake to Perfection
Press half the potato mixture into a greased 9×13-inch pan.
Spread ham and cheese filling evenly over the base.
Top with remaining potatoes and press down gently.
Bake for 30–35 minutes until golden and crispy.
Step 4: Rest & Serve
Let cool slightly, then slice and garnish with chives or sour cream.
Pair with a light salad or roasted veggies for balance.
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Variations to Elevate Your Cake
Gluten-Free : Ensure cheese and ham are GF-certified.
Vegan : Substitute cheese with cashew cream and use plant-based ham.
Low-Carb Hack : Replace potatoes with cauliflower hash browns for a keto-friendly version.
Gourmet Twist : Add spinach, mushrooms, or caramelized onions for extra flavor.
Storage & Meal Prep Tips
Refrigerate : Store leftovers in an airtight container for up to 5 days (reheat in oven for crispiness).
Freeze : Freeze portions in parchment-lined layers for 3 months . Reheat at 350°F (175°C) .
Grab-and-Go Hack : Double the batch and portion into single-serving wraps with ham slices.
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FAQs: Answering Your Top Questions
Q: Can I use other cheeses?
A: Yes! Try mozzarella, Swiss, or vegan cheese for similar meltiness.
Q: How to prevent a soggy cake?
A: Squeeze excess moisture from shredded potatoes using a cheesecloth.
Q: Can I meal prep this ahead of time?
A: Absolutely! Refrigerate unbaked cake for up to 24 hours or freeze for 3 months .
Q: What if I don’t have a baking pan?
A: Use a cast-iron skillet or muffin tin for individual stuffed potato bites.
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Final Thoughts
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