 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This looks like a simple, easy dish that comes together quickly for a brunch if some of the ingredients are prepared ahead of time. I liked that it was not a corned-beef hash recipe, too! Comes from The Ultimate Cooking Course , 2003. Ingredients:
4 tablespoons butter |
1 large onion, chopped |
3 cups cooked ham, chopped |
3 cups potatoes, cooked and chopped |
1 cup sharp cheddar cheese, shredded |
2 tablespoons ketchup |
1 -2 tablespoon worcestershire sauce |
salt & pepper, to taste |
6 eggs |
hot pepper sauce, to taste |
parsley, for garnishing |
Directions:
1. Preheat oven to 325°F.
2. Melt 2 tablespoons butter in frying pan; cook onion until soft, stirring occasionally.
3. Transfer onion to a bowl. Add ham, cheese, potatoes, ketchup, and Worcestershire sauce. Season with salt & pepper; mix well to combine.
4. Spread hash evenly over greased baking dish in a layer approx 1 inch deep.
5. Make 6 hollows in the hash; slip an egg into each. This works most easily if you crack eggs individually into a bowl then slide them from the bowl to the hollow.
6. Melt remaining butter in small pan; season with hot pepper sauce to taste.
7. Drizzle seasoned butter over eggs & hash.
8. Bake until eggs are set and cooked to taste (15-20+ minutes).
9. Serve hot, in dish, garnished with parsley.
|
|