Oven-Baked Ham Hash with eggs

By pjones-2

Ingredients

• 3 russet potatoes 1/2 teaspoon dried thyme
• 2 tablespoons butter Salt and pepper
• 1/4 ham, cut into 1/2 inch pieces 4 large eggs
• 1 large onion, chopped Chopped fresh parsley for garnish

Preparation

Step 1

Preheat oven to 400 degrees.
Pierce potatoes in several places with a fork. Microwave until almost tender, about 10 minutes. When cool enough to handle, peel and cut into 1/2- inch pieces.

Melt butter in a large ovenproof skillet over medium- high heat. Add ham. Cook, stirring, until it starts to brown, about 3 minutes. Add the onion and thyme. Cook until onion is soft, about 5 minutes. Season lightly with salt and pepper.

Stir in the potatoes. Flatten the hash into an even layer. Cook undisturbed until the bottom is crunchy, about 5 minutes to 8 minutes. Flip the hash in sections and cook the other side, about 5 to 8 minutes longer. Remove from heat.

Use a spoon to make 4 shallow indentations in the hash. Crack 2 eggs into each indentation. Sprinkle eggs with salt and pepper. Transfer to the oven. Bake until whites are set, about 10 minutes. Sprinkle with the parsley before serving.