Summary

Ingredients

• 18 slices ham, e.g. Black Forest or Holstein ham
• g 1,200 potato (s)
• 6 piece (s) spring onion (s)
• 2 sprigs rosemary
• 2 egg (s)
• 3 tablespoon flour
• salt
• pepper
• nutmeg

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Instructions

1. Preheat the oven to 180 ° C (convection 160 ° C).
2. Line each hollow of the muffin tin with a slice of ham so that the ends protrude from the sides and hang out.
3. Wash, peel and roughly grate the potatoes. Clean the spring onions and cut into fine rings. Wash the rosemary, shake it dry, pluck the needles off and chop finely. Cut the remaining ham into fine strips.
4. Mix the eggs with the potatoes, spring onion rings, strips of ham, rosemary and flour. Season well with salt, refine with a little nutmeg.
5. Pour the potato batter into the muffin troughs and beat the ham ends over them. Bake in the hot oven on the 2nd rack from the bottom for about 30 minutes. Let rest in the tray for about 5 minutes, remove and serve warm.
6. The muffins also taste cold and go well, for example, on a rustic buffet.