Yield: 1 servings
|2 pounds||Cooked ham|
|1||Chopped medium onion|
|½ cup||Chopped fresh parsley|
|¼ teaspoon||Ground sage|
|⅛ teaspoon||Ground nutmeg|
|Salt & black pepper|
|Tabasco to taste|
|½ cup||Heavy cream|
|Finely chopped parsley for garnish|
Trim the fat and gristle off of a piece of 2 lb cooked ham. (Any kind of ham can be used from cooked to country.) chop the meat finely and place in a large mixing bowl.
Add 4 medium boiled potatoes that have been peeled and chopped into ¼ inch diced pieces.
Add 1 finely chopped medium onion, ½ cup finely chopped fresh parsley, ¼ teaspoon ground sage, ⅛ teaspoon ground nutmeg. Add salt, freshly ground black pepper, and tabasco to taste. Combine all ingredients until mixture is well blended.
Add ½ cup heavy cream and stir well.
Transfer mixture into two buttered 1 quart baking casserole dishes. Try and use a dish that you can bake in the oven and then serve directly onto the table.
Spread the ham hash across the bottom of the dish with their fingers. Make four "crater" depressions in the mixture with a large spoon. Dot the top of each depression with a dab of butter.
Bake in a pre-heated 375 oven for 20 minutes.
Remove casserole dish from convection oven.
Break one egg into each depression and bake until eggs are cooked. For soft eggs, cook for about 5 minutes, and for harder eggs cook for 10 - 15 minutes.
Remove casserole #3 from oven that is completed.
Garnish with fresh chopped parsley.
The dish can be served right in the baking dish. Serve it with a big bowl of fresh fruit compote, biscuits, and homemade preserves.
Copyright - Adapted from James Villa's "My Mother's Southern Kitchen" Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.