| Rosemary Brennan 25. Dezember 2014 – 11:30
Having a large group over for Christmas, and still not sure what to cook? Kimberly Schlapman of Little Big Town exclusively shares with E! one of her favorite recipes for the season. The best part? The recipe takes about 30 minutes, so there’s more time to spend with family and friends! When Kimberly isn’t on the road, or cooking in her kitchen, she’s been working with Smithfield helping feed families in need. Every time someone uses the hashtag #lendaham, Smithfield donates a serving of protein.
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Ham Hash Browns and Baked Eggs
Created by Kimberly Schlapman
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1/2 cup onion, diced small
1 medium potato, peeled and shredded
1/2 cup red bell pepper, diced small
1 cup Smithfield Spiral Sliced Ham, diced medium
salt
pepper
4 large eggs
Preparation
Preheat oven to 375°F.
In a heated sauté pan, melt butter and add olive oil. Add onions and cook until translucent, about 1 minute. Add potatoes and cook for 3 minutes. Add red peppers and cook for 2 minutes. Add diced ham and season with salt and pepper.
Divide mixture into 4, 7ounce ramekins. Crack an egg into each ramekin on top of the hash mixture and bake until eggs are cooked through but still runny, about 20 minutes. Season with salt and pepper.
Makes 4 servings.
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