Potato Casserole with Eggs
by Editorial Staff
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
- 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.
- Place the onion in a bowl, add the ham, potatoes, cheese, ketchup, and Worcestershire sauce. Season with salt and pepper to taste, mix well.
- 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.
- Remove the baking sheet from the oven and make 6 indentations in the casserole. Pour one egg at a time into these recesses.
- In a small saucepan, melt the remaining butter, pour in the tabasco sauce, and pour over the potato casserole.
- Place the dish in the oven and bake the dish for about 15-20 minutes, until the eggs are ready.
- Serve the potato casserole immediately, sprinkle with chopped parsley.
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