Eggs Baked in Ham Hash
Start your day with a hearty and flavorful twist by trying this irresistible Eggs Baked in Ham Hash recipe! This savory dish combines crispy, golden potatoes, smoky cooked ham, and vibrant bell peppers, all seasoned with a touch of paprika and fresh thyme for a burst of aromatic flavor. The best part? Perfectly baked eggs nestled into the hash, with creamy yolks that create a luxurious sauce as you dig in. Prepared in just one skillet, this easy-to-make breakfast or brunch recipe is both deeply satisfying and visually stunning. Serve it hot straight from the oven, garnished with a sprinkle of fresh parsley for an extra pop of color and freshness. Whether it's a weekend brunch or a comforting weeknight dinner, this crowd-pleaser is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1.5 cups Cooked ham
- 1 medium Onion
- 1 medium Bell pepper
- 2 Garlic cloves
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 teaspoon Paprika
- 1 teaspoon Fresh thyme leaves
- 4 large Eggs
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel and dice the potatoes into small, uniform pieces, about 1/2-inch cubes.
Chop the cooked ham into bite-sized chunks. Finely dice the onion and bell pepper, and mince the garlic cloves.
Heat the olive oil and butter in a large, oven-safe skillet over medium heat.
Add the diced potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until golden and slightly crisp on the outside.
Stir in the onion, bell pepper, and garlic, and cook for another 3-4 minutes until the vegetables soften.
Add the chopped ham, paprika, thyme, salt, and black pepper to the skillet. Stir well to combine all the ingredients evenly.
Spread the hash mixture evenly across the skillet. Using the back of a spoon, make four small wells in the hash.
Crack one egg into each well, being careful not to break the yolks.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the egg whites are set but the yolks remain slightly runny.
Carefully remove the skillet from the oven and let it cool for a minute or two.
Garnish with chopped parsley if desired, and serve hot directly from the skillet.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 6273 mg | 273% | |
| Total Carbohydrate | 199.9 g | 73% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 20.7 g | ||
| Protein | 130.0 g | 260% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 334 mg | 26% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 6205 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
