More Than Hash Recipe
Ingredients
| Onion | 1 Large | |
| Butter/Margarine | 4 Tablespoon | |
| 1 cup lightly packed parsley sprigs | ||
| 3/4 pound cooked ham, trimmed of fat and cut into chunks | ||
| 3/4 pound thin-skinned potatoes, cooked and cooled | ||
| Cheddar Cheese | 8 Ounce | |
| 1/4 teaspoon liquid hot pepper seasoning | ||
| Eggs | 6 | |
| Dijon Mustard | 2 Tablespoon | |
| 2 cups cubed, toasted bread or plain croutons | ||
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).
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).
Chef
