Frick’s Quality Meats is sponsoring today’s post. In exchange for sharing this unique sheet pan recipe, I received an Applewood Quarter Ham, Sliced. All thoughts, ideas, recipes, pictures, and general silliness contained within this post are solely my own and not necessarily that of the sponsor. CLICK HERE to learn more about Frick’s Quality Meats.
There’s nothing more perfect for dinner on a busy weeknight than breakfast for dinner, especially when a sheet pan is used to make it. In this sheet pan bake, hash browns and ham are tossed with a special southern sauce made using apricot preserves, apple jelly, horseradish, and mustard. Add in a few eggs and some freshly chopped scallions, and dinner is served. Or breakfast if you prefer.
Breakfast for dinner, is there really anything better? I think not. It’s pretty much the best weeknight meal ever. When B.O.B. Bob and I are considering eating pretzels for dinner at 10:00 at night, this is definitely the kind of meal we pretty much survive on. And, if it means only having to clean a few dishes, I’m even happier. There’s nothing worse than doing a bunch of dirty dishes at midnight unless, of course, it’s cleaning up a bunch of dirty dishes early in the morning, which were left sitting in the sink to get nice and crusty all night.
Thanks to sheet pan dinners, or in this case, sheet pan breakfasts, getting dinner on the table quickly is no longer a problem. In this recipe, refrigerated hash browns are first browned to perfection and then mixed with a special southern sauce made using apricot preserves, apple jelly, horseradish, mustard, and a few seasonings, before being topped with eggs and cooked for another few minutes. Add on an extra sprinkle of black pepper and freshly chopped scallions, and dinner, or breakfast, is served. No pretzels for dinner tonight.
Ingredients:
- 1 (20-oz.) Bag Refrigerated Shredded Hash Browns
- 3 Tablespoons Extra Virgin Olive Oil (Additional for Greasing Sheet Pan)
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Finely Ground Black Pepper (Additional for Garnish)
- 1/4 Cup Apricot Preserves
- 1/4 Cup Apple Jelly
- 1 Tablespoon Creamy Horseradish
- 1 Teaspoon Dijon Mustard
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Onion Powder
- 2 Cups Diced Frick’s Applewood Quarter Ham, Sliced
- 4 Eggs
- 2 Scallions, Finely Chopped (Green Parts Only)
Directions:
- Preheat oven to 400 degrees.
- Place the hash browns on a sheet pan, drizzle them with the 3 tablespoons of olive oil, and then sprinkle them with 1/2 teaspoon of both salt and pepper. Toss to combine.
- Bake for 20 to 25 minutes, or until browned.
- In a small bowl, whisk together the preserves, jelly, horseradish, mustard, garlic powder, and onion powder.
- Pour the mixture over the hash browns, add the ham, and then toss to combine.
- 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.
- Bake for 5 to 10 minutes, or until the eggs are done to your preference.
- Garnish with scallions and additional black pepper.
- Serve immediately.
Suggestions:
- You want the hash browns to be crispy. They will eventually soften a little bit again after adding the sauce.
- You can use whichever type or brand of ham in this recipe that you prefer, I used Frick’s Applewood Quarter Ham, Sliced. The amount of salt you use in this recipe may vary depending on the saltiness of the ham which you use.
- The eggs will cook rather quickly in the oven, so make sure to keep an eye on them.
- Remove the eggs from the sheet pan as soon as you take them out of the oven or they will continue to cook and become hard and rubbery.
Improvements:
- Sprinkle with cheddar, pepper jack, or feta cheese.
- Add finely diced jalapeños when adding the sauce and ham.
Ingredients:
- 1 (20-oz.) Bag Refrigerated Shredded Hash Browns
- 3 Tablespoons Extra Virgin Olive Oil (Additional for Greasing Sheet Pan)
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Finely Ground Black Pepper (Additional for Garnish)
- 1/4 Cup Apricot Preserves
- 1/4 Cup Apple Jelly
- 1 Tablespoon Creamy Horseradish
- 1 Teaspoon Dijon Mustard
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Onion Powder
- 2 Cups Diced Frick's Applewood Quarter Ham, Sliced
- 4 Eggs
- 2 Scallions, Finely Chopped (Green Parts Only)
Directions:
- Preheat oven to 400 degrees.
- Place the hash browns on a sheet pan, drizzle them with the 3 tablespoons of olive oil, and then sprinkle them with 1/2 teaspoon of both salt and pepper. Toss to combine.
- Bake for 20 to 25 minutes, or until browned.
- In a small bowl, whisk together the preserves, jelly, horseradish, mustard, garlic powder, and onion powder.
- Pour the mixture over the hash browns, add the ham, and then toss to combine.
- 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.
- Bake for 5 to 10 minutes, or until the eggs are done to your preference.
- Garnish with scallions and additional black pepper.
- Serve immediately.
PIN THIS RECIPE
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TASTE OF HOME FEATURED RECIPE
This “Southern Hash Browns & Ham Sheet-Pan Bake” recipe has been featured in Taste of Home. CLICK HERE to see the recipe. This recipe was a Runner-Up in the Taste of Home “Breakfast for Dinner” Contest.
