Ingredients
1 package (20 ounces) refrigerated shredded hash brown potatoes3 tablespoons olive oil1/2 teaspoon salt1/2 teaspoon pepper1/4 cup apple jelly1/4 cup apricot preserves1 tablespoon horseradish sauce1 teaspoon Dijon mustard1/4 teaspoon garlic powder1/4 teaspoon onion powder2 cups cubed fully cooked ham4 large eggs2 green onions, finely chopped
Preparation
Preheat oven to 400°. 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 into 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.
