SHEET-PAN HAM AND EGG HASH
Soft eggs nestled into a bed of crispy hash browns and surrounded by succulent chunks of ham: If this sounds like a breakfast you could get behind-meet your weekend plan! This recipe is all about the perfectly cooked hash browns-crispy on the outside (but not overdone) and creamy on the inside (but not underdone)-which form the base of this all-in-one meal. To pull it off, you'll need your sheet pan-spreading out your hash browns is the key to cooking them perfectly-and a couple of no-nonsense strategies. Tossing hash browns with oil and aromatics ups their flavor and ensures they brown nicely. Stirring halfway through the bake time helps them to bake evenly and gives you the opportunity to add the ham. Because adding ingredients gradually is the key to successful sheet-pan cooking, you'll add the quick-cooking eggs at the last minute. When everything is cooked up just right and you only have one pan to wash, you'll see why we created this sheet-pan hash recipe.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix potatoes, green onion whites, oil, garlic, thyme, salt and pepper. Spread evenly in pan.
- Bake 30 minutes; stir, and top with ham. Bake 20 to 25 minutes longer or until potatoes are beginning to brown.
- Remove pan from oven; sprinkle with cheese. Create 6 wells in potato mixture. Gently crack an egg into each well. Bake 7 to 9 minutes longer or until egg yolks are set and whites are firm. Sprinkle with green onion greens and parsley.
Nutrition Facts : Calories 680, Carbohydrate 68 g, Cholesterol 250 mg, Fat 2 1/2, Fiber 7 g, Protein 31 g, SaturatedFat 12 g, ServingSize 1 Egg and About 1 Cup Potato Mixture, Sodium 1430 mg, Sugar 5 g, TransFat 0 g
HAM AND EGG BREAKFAST BAKE
This is a great alternative to an omelet when feeding a number of people.
Provided by BECKPAL
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- Beat eggs, milk, sour cream, and salt together in a large bowl with wire whisk until well blended. Mix ham, bell peppers, mushrooms, and green onion into the egg mixture; pour into the prepared baking dish.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cover top of dish with Cheddar cheese; continue baking until cheese is melted, about 3 minutes.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 5.2 g, Cholesterol 423.9 mg, Fat 28 g, Fiber 0.8 g, Protein 26.5 g, SaturatedFat 12.4 g, Sodium 978.1 mg, Sugar 3 g
BRUNCH HASH & EGG BAKE
When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until almost tender, 6-8 minutes. Drain., Meanwhile, in an ovenproof 12-in. skillet, cook and crumble sausage with onion over medium heat until no longer pink, 6-8 minutes. Remove from pan with a slotted spoon; wipe skillet clean., In same pan, heat oil over medium-high heat. Add potatoes; sprinkle with salt and pepper. Cook until golden brown, 10-15 minutes, turning occasionally. Stir in sausage mixture. Remove from heat., With the back of a spoon, make 8 wells in potato mixture. Break 1 egg into each well. Sprinkle with cheese., Bake until egg whites are set and yolks begin to thicken but are not hard, 12-15 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 460 calories, Fat 29g fat (10g saturated fat), Cholesterol 234mg cholesterol, Sodium 761mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.
CRISPY CHEESY HASH BROWN EGG BAKE RECIPE BY TASTY
Here's what you need: russet potato, salt, pepper, garlic powder, cayenne pepper, onion powder, shredded parmesan cheese, olive oil, cheddar cheese, deli ham, large eggs, fresh chive
Provided by Matthew Johnson
Categories Breakfast
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray
- Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they're completely dry.
- Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.
- Transfer the potato mixture to the baking dish. Spread evenly.
- Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.
- Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.
- Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.
- Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.
- Serve and sprinkle with chives, if desired.
- Enjoy!
Nutrition Facts : Calories 541 calories, Carbohydrate 62 grams, Fat 22 grams, Fiber 5 grams, Protein 23 grams, Sugar 3 grams
POTATO AND HAM HASH
Steps:
- Gather the ingredients.
- Melt the butter in a large skillet over medium heat.
- When the butter has melted and has stopped foaming, add the diced potatoes, onion, bell pepper, and ham. Mix well.
- Cook the hash until well browned, stirring and turning frequently. Season with salt and freshly ground black pepper, to taste, and add the crumbled dried thyme.
Nutrition Facts : Calories 146 kcal, Carbohydrate 15 g, Cholesterol 30 mg, Fiber 2 g, Protein 7 g, SaturatedFat 4 g, Sodium 358 mg, Sugar 2 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g
HASH BROWN EGG BAKE
A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning-so convenient! -Cheryl Johnson, Plymouth, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.
Nutrition Facts : Calories 354 calories, Fat 19g fat (8g saturated fat), Cholesterol 227mg cholesterol, Sodium 649mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
HAM & POTATO HASH WITH BAKED BEANS & HEALTHY 'FRIED' EGGS
Makeover your fry-up with this low-fat, low-calorie ham hash brown and healthier 'fried' eggs - a great brunch or weeknight dinner
Provided by Sarah Cook
Categories Breakfast, Brunch, Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Bring a large pan of salted water to the boil. Add the potatoes and boil for 5 mins until just tender. Drain well and leave in the colander to steam-dry.
- Meanwhile, spray an ovenproof pan with cooking spray. Add the leeks with a splash of water and fry until very soft and squishy. Add a few more sprays of the oil, tip in the potatoes along with the ham, and fry to crisp up a little. Heat oven to 200C/180C fan/gas 6.
- Stir in the mustard, 1 egg and a good amount of seasoning with a fork - break up some of the potatoes roughly as you do. Flatten down the mixture, spray the top with oil, and bake in the oven for 15-20 mins until the top is crisp.
- When the hash is nearly ready, heat 200ml water in a non-stick frying pan with a lid (or use a baking sheet as a lid). When it is steaming (but before it simmers), crack in the remaining 4 eggs and cover with a lid. Cook for 2-4 mins until the eggs are done to your liking. Meanwhile, heat the beans.
- Lift an egg onto each plate, add a big scoop of hash and spoon on some beans.
Nutrition Facts : Calories 499 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 37 grams protein, Sodium 3.6 milligram of sodium
EGGS BAKED IN HAM HASH
This looks like a simple, easy dish that comes together quickly for a brunch if some of the ingredients are prepared ahead of time. I liked that it was not a corned-beef hash recipe, too! Comes from "The Ultimate Cooking Course", 2003.
Provided by WhoKnew
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- Melt 2 tablespoons butter in frying pan; cook onion until soft, stirring occasionally.
- Transfer onion to a bowl. Add ham, cheese, potatoes, ketchup, and Worcestershire sauce. Season with salt & pepper; mix well to combine.
- Spread hash evenly over greased baking dish in a layer approx 1 inch deep.
- Make 6 hollows in the hash; slip an egg into each. This works most easily if you crack eggs individually into a bowl then slide them from the bowl to the hollow.
- Melt remaining butter in small pan; season with hot pepper sauce to taste.
- Drizzle seasoned butter over eggs & hash.
- Bake until eggs are set and cooked to taste (15-20+ minutes).
- Serve hot, in dish, garnished with parsley.
Nutrition Facts : Calories 476.6, Fat 30.9, SaturatedFat 14.8, Cholesterol 315.1, Sodium 370.7, Carbohydrate 18.1, Fiber 2, Sugar 3.6, Protein 31
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