Monday, April 16, 2012

Baked Eggs in Potato Broccoli Hash

baked eggs and potato broccoli hash

What I wanted the potato broccoli hash for was as a filling for a frittata for Zombea's New Year's Day brunch. You know how to make a frittata, right? Four eggs, a quarter cup of milk, a quarter cup of shredded cheese, beaten together, poured over some kind of hash, and then baked at 350, 400 degrees until it's set.

Really though I'm only ever going to make a frittata once a year, if that. What I'm going to make three times a week is baked eggs and hash, basically a single-serve frittata.

a small pat of butter
leftover potato and vegetable hash
two eggs
a pinch of cheddar cheese

Heat oven to 400 degrees. Actually what I do is throw the pat of butter into the ramekin and put it in the oven while I beat the eggs.

Beat the eggs and cheese together. Now take the ramekin out of the oven, the butter should be melted or at least softened enough to easily butter the bottom and sides of the ramekin. Spoon in hash about half or three quarters up and pour eggs over.

You might want to set the ramekin in a small baking dish, this one can overflow.

Bake for twenty-five minutes.

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