Can't Find What You're Looking For?

Contact Us

Southern Hash Browns & Ham Sheet Pan Bake

No one wants to do a lot of dishes in the morning, so go easy on yourself and make a full breakfast in a sheet pan, including ham, eggs, hash browns and even jelly.

Prep Time 10 MIN
Cook Time 30 MIN
Total Time 40 MIN
Serves 4 People
View Recipe

Ingredients & Instructions

  • 2 cups diced Frick’s Applewood Qtr. Ham
  • 1 (20 oz) bag refrigerated shredded hash browns
  • 3 Tbsp. extra virgin olive oil (additional for greasing sheet pan)
  • 1/2 tsp. kosher salt
  • 1/2 tsp. finely ground black pepper
  • 1/4 cup apricot preserves
  • 1/4 cup apple jelly
  • 1 Tbsp. creamy horseradish
  • 1 tsp. Dijon mustard
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 4 eggs
  • 2 scallions, finely chopped (green ends only)

Step 1

Preheat oven to 400°F.

Step 2

Place the hash browns on a large sheet pan, drizzle them with the 3-tablespoons of olive oil, then sprinkle them with 1/2-teaspoon of both salt and pepper. Toss to combine.

Step 3

Bake for 20 to 25 minutes, or until browned.

Step 4

In a small bowl, whisk together the preserves, jelly, horseradish, mustard, garlic powder, and onion powder.

Step 5

Pour the mixture over the hash browns, add the ham, then toss to combine.

Step 6

Move the hash browns aside to create four wells. Drizzle a little bit of olive oil in each well and then add an egg into each one.

Step 7

Bake 5 to 10 minutes, or until the eggs are done to your preference.

Step 8

Garnish with scallions and additional black pepper.

Step 9

Serve immediately.

A Colleen of Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice creation

More Recipes Shop
Facebook Icon Pinterest Icon Instagram Icon YouTube Icon Email Icon Printer Icon