Potato Casserole with Eggs

Potato Casserole – A recipe where you first make a casserole and then gently place raw eggs on it. Everything is baked in the oven, and you get a wonderful, complete dish

Servings: 6

Ingredients

• Butter – 50 g (2 tablespoon. L.)
• Onions, large (peeled and finely chopped) – 1 pc.
• Eggs – 6 pcs.
• Ham (diced) – 350 g
• Potatoes (boiled and diced) – 450 g
• Cheddar cheese (shredded) – 120 g
• Tomato ketchup – 30 g (2 tablespoon. L.)
• Worcestershire sauce – 30 g (2 tablespoons)
• Tabasco sauce – 2-3 drops
• Salt and black pepper to taste
• Fresh parsley (finely chopped) – 15 g (1 tablespoon) for garnish

Directions

1. Turn on the oven to preheat to 170 degrees. Heat half of the butter in a skillet. Pour the onion into a preheated frying pan and fry, stirring occasionally, until soft.
2. Place the onion in a bowl, add the ham, potatoes, cheese, ketchup, and Worcestershire sauce. Season with salt and pepper to taste, mix well.
3. Lightly grease a baking sheet with rims and put the potato-cheese mixture in one layer. Place the baking sheet in the oven and bake for about 10 minutes.
4. Remove the baking sheet from the oven and make 6 indentations in the casserole. Pour one egg at a time into these recesses.
5. In a small saucepan, melt the remaining butter, pour in the tabasco sauce, and pour over the potato casserole.
6. Place the dish in the oven and bake the dish for about 15-20 minutes, until the eggs are ready.
7. Serve the potato casserole immediately, sprinkle with chopped parsley.