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Categories:
potatoes olive oil salt pepper apple jelly apricot preserves horseradish sauce mustard garlic onion powder eggs green onions
Viewed: 118 - Published at: 8 years agoIngredients
- 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
- 2 green onions, finely chopped
Method
- 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.
