butter or margarine
onion, finely chopped
shrimp, washed and devained, chopped
cubed hash browns with peppers
flat-leaf parsley, chopped
shrimp ramen noodle soup seasoning
havarti cheese, thinly sliced
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.