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Tuesday, March 15, 2011

Eggs N Hash

Coddled egg topping Yukon hashImage via Wikipedia
Makes 4 servings


    3 to 4 tablespoons vegetable oil                               
    3 red potatoes medium, peeled and diced (4 cups)               
    3/4 teaspoon salt                                              
    1/4 teaspoon black pepper                                      
    3/4 cup ham diced cooked or roast beef                         
    1 tablespoon parsley chopped fresh or chives                   
    4 eggs large                                                   

Heat oven to 200°. Heat 2 tablespoons of the oil in a large non-stick skillet over medium heat. Add potatoes, turning to coat. Sprinkle with salt and pepper. Cook 15 to 20 minutes until crisp and golden brown, turning several times.

Push potatoes to one side. Add 1 tablespoon oil if needed. Sauté meat until lightly browned. Stir into potatoes. Transfer to an ovenproof platter. Sprinkle with parsley. Keep warm in oven.

Fry eggs in remaining oil. Make four indentations in hash and place an egg in each or serve eggs separately.
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