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
Directions
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 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.
