Ham Hash Browns and Baked Eggs
INGREDIENTS:
1 lb Russet (Baking) Potatoes
2 Tbsp Butter
1 Tbsp Olive Oil
1/2 cup Onions (finely chopped)
1/2 cup Red Bell Pepper (finely diced)
1 lb Cooked Country Ham (diced)
4 Large Eggs
Salt and Freshly Ground Black Pepper
INSTRUCTIONS:
Preheat the oven to 475 degrees.
Peel the potatoes and grate them on the large holes of a box grater or shredding disk of a food processor. Place the potatoes in a large bowl of cold water to prevent browning.
Heat the butter in a large skillet and add the olive oil. Add the onion and cook, stirring occasionally, until translucent, 3 to 4 minutes.
Remove the potatoes from the water and squeeze out any excess liquid. Drain the potatoes on paper towels.
Add the potato to the skillet and cook for 3 minutes. Add the bell pepper and ham and cook for 2 minutes.
Divide the mixture among four 7-ounce ramekins and set the ramekins on a rimmed baking sheet.
Crack an egg into reach ramekin on top of the hash mixture and bake until the eggs are cooked through but still runny, about 20 minutes.
Season with salt and black pepper.