Submitted by: Amy Christ
|1 tablespoons||butter or margarine|
|1 cups||havarti cheese, thinly sliced|
|1/2 packet||shrimp ramen noodle soup seasoning|
|to taste||salt and pepper|
|1 teaspoons||dried thyme|
|1 teaspoons||dried sage|
|1/4 cups||flat-leaf parsley, chopped|
|16 ounces||cubed hash browns with peppers|
|1 cups||pancetta, chopped|
|1 cups||shrimp, washed and devained, chopped|
|1/2||onion, finely chopped|
- Melt butter in a large electric skillet over medium heat. Sauté onion for 4 minutes or until softened. Add hash browns and sauté, stirring often, for about 5 minutes or until lightly browned. To the potato mixture, stir in parsley, sage, thyme, salt, pepper, and the cooked shrimp and pancetta mixture; continue cooking, stirring often, for 3 minutes or until thoroughly heated.
- Mix together ½ seasoning with the water, then pour over ingredients and bring to a boil. Bring heat up to 350˚F and cook, covered, for 15 minutes or until the potatoes are tender.
- Remove lid and with the back of a tablespoon, make 8 nests in the potato mixture. Place the thin slices of havarti cheese over each nest. Break an egg onto a small plate and slide into each nest. Season with salt and pepper again. Continue cooking, covered, for another 6 to 8 minutes or until eggs are set.
- Garnish with chopped green onions and sprinkled paprika. Serve immediately.