POTATO - Eggs baked in Ham and Potato Hash

By Aemelia

Ingredients

• 200 gm cooked ham (I used ham chips, and requested for the thicker chips)
• 200 gm cooked russet potatoes (2 medium sized ones)
• 1 can of corn nibbles (the large one, I added this, because it's on the brink of expiry. It wasn't in the recipe itself)
• 3 pieces sliced cheddar cheese (That's the only cheese I have)
• 1 medium sized onion (about 70gm)
• 2 Tbsp Ketchup (I forgot to put, and it'll definately taste better with this)
• 200 ml whipping cream (I put this in last minute because I was worried about the dish being dry)
• 4 eggs
• Salt and freshly ground black pepper
• 50 gm butter
• 1 heaped tsp chopped fresh rosemary (I had a pot of this, had**)
• Some parsley for garnish

Details

Servings 4
Adapted from wendyinkk.blogspot.com

Preparation

Step 1

1. Dice ham, potatoes, cheese and chop the onion.
2. Preheat oven at 160/180
3. In a pan, melt half the butter and and pour the butter into a 8 inch baking dish/4 small dishes. Swirl the butter around and pour back into the pan.
4. Put in chopped rosemary and let it heat for few seconds. Pour rosemary infused butter into a bowl, Set aside.
5. Melt remaining butter and cook the onions until soft.
6. Pour the onions into a large bowl and put in ham, potatoes, cheese, and ketchup.
7. Taste. If not salty enough, season with salt and pepper.
8. Spread the mixture in the buttered dish/dishes.
9. Make 4 wells in the dish/dishes (picture above), drizzle in the whipping cream and bake for 15 minutes.
10. Remove from oven and pour egg into the wells and and drizzle the rosemary infused butter over the dish.
11. Bake for another 15-20 minutes until eggs are set.
12. Garnish with parsley and serve.