Ham and Eggs Potato Casserole

The classic potato casserole never goes out of style. I try using different ingredients to make it interesting and tasty. Always keep it simple by gathering ingredients already available in your kitchen. Using leftover ham, bacon or cheese will work just fine. This recipe can be prepared the night before to make a fantastic Sunday morning breakfast. This one dish can feed a lot of hungry mouths.
Ingredients:
4 medium Idaho potatoes
4 slices of ham
2 hard-boiled eggs
1 cup marinara sauce
1/4 cup mayonnaise
1 cup shredded cheese (mozzarella, Fontina or Mexican mixed cheese)
1 cup red onions, sliced
Salt, black pepper and chili flakes to taste

Directions:
Wash potatoes and cook with the skin on. Do not overcook potatoes. Peel the skin off and slice 1/2 inch thick.
Cut ham into bite-size pieces.
Slice the hard-boiled eggs into 1/2 inch thick pieces.
Mix the marinara sauce with mayonnaise and season the sauce with salt and pepper.

To assemble the dish:
In a baking dish, pour 1/4 cup sauce at the bottom. On top of the sauce, put one layer of potatoes, and then a layer of eggs, a layer of onions, a layer of ham, and a layer of cheese.

 Repeat the same sequence of layering until all the ingredients are used (save some cheese). Finally, top with sauce and cheese.

Cover with foil and bake in preheated oven set to 375° for 20 minutes.

Remove the foil and bake for another 10 minutes or until the top is golden brown.