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More Than Hash

Chef.Foodie's picture
Ingredients
  Onion 1 Large
  Butter/Margarine 4 Tablespoon
  Parsley sprig 1 Cup (16 tbs) (Lightly Packed)
  Cooked ham 3⁄4 Pound, trimmed of fat and cut into chunks
  Thin skinned potatoes 3⁄4 Pound, cooked and cooled
  Cheddar cheese 8 Ounce
  Liquid hot pepper seasoning 1⁄4 Teaspoon
  Eggs 6
  Dijon mustard 2 Tablespoon
  Toasted bread cubes/Plain croutons 2 Cup (32 tbs)
Directions

Insert metal blade.
Chop onion.
In a wide frying pan with an ovenproof handle, melt 2 tablespoons of the butter over medium heat.
Add onion and cook, stirring occasionally, until soft.
Meanwhile, chop parsley.
Add to onion and cook for 1 minute.
Remove pan from heat.
Chop ham; add to onion mixture.
Cut potatoes into quarters (or eighths if large) and place in work bowl.
Process, using on-off pulses, until coarsely chopped.
Add to onion mixture.
Change to shredding disc and shred cheese; add cheese and hot pepper seasoning to onion mixture.
Mix well, then spread evenly in pan.
Make 6 evenly spaced depressions in hash mixture; carefully break an egg into each.
Melt remaining 2 tablespoons butter in a small pan over medium-low heat; stir in mustard, then mix with bread cubes.
Sprinkle in a circle around eggs.
Bake, uncovered, in a 325° oven until eggs are set to your liking (20 to 30 minutes).

Recipe Summary

Cuisine: 
European
Method: 
Baked
Ingredient: 
Ham
Cook Time: 
20 Minutes

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