6 T. butter
1 T. finely minced onion
1-1/2 cups finely diced cooked potatoes
1-1/2 to 2 cups minced clams
freshly ground black pepper
4 egg yolks
4 T. grated Parmesan cheese
6 T. heavy cream
Melt butter in a skillet, and cook the onion until it is just transparent. Add the finely diced potatoes and the clams and press them down with
a spatula. Salt and pepper lightly and sprinkle on a little nutmeg.
Let the hash cook for about 10 minutes over medium heat and stir with a fork or spatula,
mixing in some of the crust which forms on the bottom. Press down again. Beat the
egg yolks well; combine with the grated cheese and cream. Pour this over the hash
very gently and cover tightly for a few minutes until the egg is set. Serve hot.