INGREDIENTS

INSTRUCTIONS

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  1/4 inch diced pieces.  Add 1 finely
chopped medium onion, 1/2 cup finely chopped fresh  parsley, 1/4
teaspoon ground sage, 1/8 teaspoon ground nutmeg. Add  salt, freshly
ground black pepper, and tabasco to taste. Combine all  ingredients
until mixture is well blended.  Add 1/2 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 -  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.

A Message from our Provider:

“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”