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Ingredients
- 2 lb Cooked ham
- 4 x Boiled potatoes
- 1 x Minced medium onion
- 1/2 c. Minced fresh parsley
- 1/4 tsp Grnd sage
- 1/8 tsp Grnd nutmeg Salt & black pepper Tabasco to taste
- 1/2 c. Heavy cream
- 3 Tbsp. Butter
- 8 lrg Large eggs Finely minced parsley for garnish
Directions
- 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 in 4 medium boiled potatoes which have been peeled and minced into 1/4 inch diced pcs.
- Add in 1 finely minced medium onion, 1/2 c. finely minced fresh parsley, 1/4 tsp. grnd sage, 1/8 tsp. grnd nutmeg. Add in salt, freshly grnd black pepper, and tabasco to taste. Combine all ingredients till mix is well blended.
- Add in 1/2 c. heavy cream and stir well.
- Transfer mix into two buttered 1 qt baking casserole dishes. Try and use a dish which 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 mix with a large spoon. Dot the top of each depression with a dab of butter.
- Bake in a pre-heated 375 oven for 20 min.
- Remove casserole dish from convection oven.
- Break one egg into each depression and bake till Large eggs are cooked. For soft Large eggs, cook for about 5 min, and for harder Large eggs cook for 10 - 15 min.
- Remove casserole #3 from oven which is completed.
- Garnish with fresh minced 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.
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