Southern Hash Browns and Ham Sheet-Pan Bake
There's nothing more perfect on a busy weeknight than breakfast for dinner, especially when a sheet pan is used to make it. In my recipe, hash browns and ham are tossed with a special sauce that's sweet, tangy and irresistible. Add in a few eggs and some freshly chopped scallions, and dinner—or breakfast—is served. —Colleen Delawder, Herndon, Virginia
Ingredients
- 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
Reviews
I altered this recipe to suit my tastes. First of all, I prepared it on the stovetop. I used diced, canned potatoes, apricot preserves only (no apple jelly), and I stirred in the eggs. Oh, and I also used pure horseradish instead of horseradish sauce. Turned out really well!
AS A LOVER OF BREAKFAST FOODS, IT SOUNDS DELICIOUS, BUT I WONDER HOW IT WOULD WORK TO SCRAMBLE THE EGGS? ANY HINTS? THANK YOU!
I made the recipe exactly as written and followed the cooking times exactly (it's a pet peeve of mine when people completely change the recipe then leave a bad review!) My family didn't like it at all. First, the hashbrowns did not get browned and crispy during the first time frame. I went ahead and added the sauce and eggs thinking they might brown further. But the sauce made them completely soggy so they never browned. The eggs were way overcooked and rubbery when baked according to the directions. The sauce is just completely gross. It was way too sweet and the flavor combination didn't work at all. I was very excited to try it because I love sweet/salty combos, but this one completely failed to work together. The only thing that I do like about the recipe is the concept. If I ever tried something like this again, I'd bake the hashbrowns until completely browned, then add the ham and eggs, cutting the bake time or temp way back. If I wanted to add a sauce, it would be as a topping at the end.
This was a totally delicious breakfast! I'm not a fan of horseradish or mustard, but the flavors in this recipe mix very well and have a beautiful outcome. First time I made this, I didn't watch the eggs too closely and did over cook them. This is one of my go-to breakfast dishes.
love some pan meals but had never tried breakfast. I had never done eggs on a sheet pan. It's like a combo breakfast from a restaurant. Overall the recipe was a hit- just a little too sweet for us. Will make again and cut back some on the jelly
This one-pan baked breakfast is an amazing idea, and it was definitely very tasty. I can't wait to try it again. However, everyone thought that there was far too much sweetness to it. I love the whole idea of this, but will make it without the jelly and preserves next time (or maybe just go with one to start). Definitely watch your eggs! I overbaked them (totally my fault!), as I didn't check at the 10 minute mark.