This crumble is one like you’ve never seen before: It’s savory! Filled with healthy goodness from potatoes and plenty of vegetables, then topped with a fiber-filled whole wheat and oatmeal topping, it’s going to be your new favorite way to use up leftover ham.
Are you ready for spring food? I’m definitely ready. Warmer weather, less coats and more sunshine? Totally my jam.
It helps that Easter is my favorite holiday of the year, too.
If you’re a rainbow fish like me, in love with the Easter bunny more than with Santa, then boy do I have a recipe for you. One that’s springy. Eastery.
Or rather post-Eastery, if you need a way to pack away that leftover ham.
This is a savoury crumble, though you could also call it pommes de terre au gratin of sorts. But it does have a delicious crumbly topping, complete with a dose of cheddar cheese for extra flavour and deliciousness.
Though this is not your ordinary heavy potato casserole, oh no. Quite according to the season, it’s on the lighter side and quite nutritious.
Made with plenty of good-for-you potatoes, a little diced ham and NO cream at all – perfect for warmer weather (and post Easter-chocolate binges, ahem).
The topping has a little butter and cheese, yes, but there’s also whole wheat flour and wholesome oats, plus plenty of fresh herbs to add a pop of flavour and some colour right before serving.
I used yellow potatoes for this recipe, Yukon Gold would be a good choice as they cook up firm and don’t totally disintegrate in this dish.
We like to enjoy this as a light main, with a big salad to go along with it.
This Cheddar Chive Savory Ham and Potato Crumble has zippy spring flavours from lemon juice, mustard and scallions – but thanks to the fact that there’s peas it’s also incredibly kid-friendly.
For another unique way to use potatoes, check out these truffles and find the recipe here.