Southern Hash Browns And Ham Sheet-Pan Bake

• 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

1. Preheat oven to 400u0b0. 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.
2. In a small bowl, combine jelly, preserves, horseradish sauce, Dijon, garlic powder and onion powder. Pour over potatoes; add ham. Toss to coat.
3. 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.

potatoes, olive oil, salt, pepper, apple jelly, apricot preserves, horseradish sauce, mustard, garlic, onion powder, eggs, green onions

Taken from www.tasteofhome.com/recipes/southern-hash-browns-and-ham-sheet-pan-bake/ (may not work)