Use your leftover Easter ham with this filling recipe!


  • 6 red potatoes, chopped
  • 2 Tbsp. butter
  • 1/3 cup finely chopped onion
  • 3 cloves garlic, minced
  • 2 cups cooked ham, chopped
  • 1 1/2 cups broccoli, chopped and steamed
  • 4 oz. package light cream cheese, cubed
  • 1/4 tsp. freshly ground black pepper
  • 1 1/2 cups shredded Cheddar cheese
  • 4 slices of bacon, cooked and crumbled


Preheat the oven to 350º

Fill a pot with water and heat over medium heat. Add the potatoes and boil for 8 minutes or until tender when pierced with a knife. Drain, add back to pot and set aside.

In a skillet over medium heat, add butter and onion. Add garlic and cook for one minute. Sauté for 3 to 4 minutes or until tender. Add onion mixture into the pot with potatoes and add the broccoli, ham, cream cheese and black pepper. Transfer mixture into an 8 x 9-inch baking dish. Top with cheese and bake for 25 to 35 minutes or until heated through. Top with bacon and serve warm.