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 - 15
minutes.
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.

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