8 slices cured deli ham
4 Tbsp shredded cheddar cheese
1 scallion, thinly sliced
8 large eggs
1/8 tsp black pepper
Heat oven to 400ºF. Coat 8 muffin cups with nonstick spray. Position 1 slice of ham in each muffin cup, doubling each slice over to ensure there are no holes at the bottom. Sprinkle each cup with 1/2 tsp of the cheese and 1/2 TBSP of the scallion.
Break one egg into each cup. Sprinkle lightly with pepper. Bake at 400º about 15 minutes or to desired doneness. Carefully remove cups using the ham to life onto serving plates.
1 lb potatos
1 scallion thinly sliced
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp vegetable oil
Peel potatoes, grate, using the coarse side of grater. Squeeze out the water. Transfer to a bowl and toss with scallion, salt and pepper.
Heat half of the vegetable oil in a nonstick 10 inch skillet over medium heat until very hot. Place potato mixture in pan and flatten with a spatula to cover bottom. Cook 7 minutes or until a deep golden brown.
Place a dinner plate over skillet and invert, so browned side of potatoes is facing up. Place remaining 1/2 TBSP oil in skillet and reduce heat to medium. Carefully slide hash browns back into skillet and cook for an additional 6 minutes or until golden brown. Remove from pan and cut into squares.