Ok, I’ll admit it. Howie has been to Switzerland. I’ve never even owned a Swatch. So, his version is certainly more authentic. But mine is clearly better. I mean—ham, eggs, and cheese on top of crisp hash browns. This is the Promised Land on a plate. Nirvana in a pan. Why is he even bothering to compete?
- Yield: 6 to 8 Servings
- Total Time: 1 Hour 45 Minutes
- 2 -3 (about 1½ lb) russet potatoes, peeled, shredded
- 2 Tbsp butter, divided
- 1 small onion, diced
- 6 oz ham, diced
- ½ cup yogurt
- 6 oz Gruyère or other Swiss cheese, grated
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 5 eggs
- Preheat the oven to 400°F. Place potato shreds in a mixing bowl and cover with cold water.
- Place a skillet over medium-high heat and add 1 tablespoon butter. Once melted and starting to bubble, add the onion and sauté until translucent, about 6-8 minutes. Add the ham and continue to sauté for 3-4 minutes. Transfer skillet contents to a large mixing bowl.
- Drain the potatoes well, squeezing handfuls in a sieve or towel to get the water out. Add them to the mixing bowl with the onion and ham. Add the yogurt, cheese, salt, and peppers to the bowl, and stir to combine.
- Place the remaining 1 tablespoon of butter into a baking dish, and place in the oven for 3-5 minutes, or until the butter is melted and bubbling. Carefully remove the baking dish from the oven and spread the potato mixture evenly across the bottom. Return the baking dish to the oven for 30 minutes.
- Set the oven to low broil and cook for an additional 4-5 minutes, or until the top begins to brown. Keep a close eye on the potato cake during this to prevent burning. Remove the casserole from the oven and set the temperature back to 400°F.
- Using the back of a spoon, make a well in the potato cake. Crack an egg neatly into the well. Repeat with the remaining eggs. Return to the oven and bake for another 10-12 minutes, until whites are set and the yolks are still runny. Serve immediately.