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Southern Hash Browns and Ham Pan Bake

Ingredients:

  • 1 package (20 ounces) refrigerated shredded hash brown potatoes
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup apple jelly
  • 1/4 cup apricot preserves
  • 1 tablespoon horseradish sauce
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 cups cubed fully cooked ham
  • 4 large eggs, room temperature
  • 2 green onions, finely chopped

Instructions

  1. Preheat oven to 400 degrees. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Bake until edges are golden brown, 25-30 minutes.In a small bowl, combine jelly, preserves, horseradish sauce, Dijon, garlic powder and onion powder. Pour over potatoes; add ham. Toss to coat. With the back of a spoon, make 4 wells in potato mixture. Break an egg in each well. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Sprinkle with green onions and additional pepper.

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Prep: 15 min. Bake: 35 min.

Nutrition

  • Per Serving
    • Nutrition Facts:1 serving: 483 calories, 19g fat (4g saturated fat), 228mg cholesterol, 1340mg sodium, 55g carbohydrate (23g sugars, 3g fiber), 24g protein.