More Than Hash
|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|
|Dijon mustard||2 Tablespoon|
|Toasted bread cubes/Plain croutons||2 Cup (32 tbs)|
Insert metal blade.
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).