The Eggbert's Sunriser
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 tbsps
Unsalted Butter1 medium
Onion (diced)1.5 cups
Ham (diced)1.5 cups
Sharp Cheddar Cheese (grated)8 large
Egg1
SalsaDirections:
1
Preheat the oven to 300 degrees F
2
Fry the hash browns and potato wedges in canola oil in separate skillets according to the package directions until golden brown and crisp
3
Season with salt and pepper
4
(You can also bake the potatoes in the oven, if you prefer
5
) Drain on paper towels and keep warm
6
Heat 2 tablespoons butter in a large skillet over medium heat
7
Throw in the veggies and ham; toss around for several minutes, until the onions are just softened
8
Turn off the heat and allow to stay in the pan
9
In 4 individual ovenproof skillets (or one very large one), layer the hash browns, veggie-ham mixture and grated cheese
10
Place in the oven for a minute or two, until the cheese is melted
11
Remove from the oven with an oven mitt, as the skillet will be hot
12
Melt the remaining 2 tablespoons butter in a nonstick skillet and fry the eggs to the specifications of your guests
13
Place 5 potato wedges over the top of the melted cheese, then top with 2 eggs per skillet
14
Spoon salsa or pico de gallo over the top and serve immediately
15
Photograph by Coral Von Zumwalt