Ingredients
2
bags (20 oz each) refrigerated shredded hash brown potatoes
8
green onions, sliced, white and green parts separated
1/4
cup vegetable oil
4
cloves garlic, finely chopped
1
tablespoon finely chopped fresh thyme leaves
1
teaspoon salt
1/2
teaspoon pepper
2
cups diced ham steak (about 10 oz)
2
cups shredded cheddar cheese (8 oz)
6
eggs
2
tablespoons chopped fresh Italian (flat-leaf) parsley
Preparation
Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix potatoes, green onion whites, oil, garlic, thyme, salt and pepper. Spread evenly in pan.
Bake 30 minutes; stir, and top with ham. Bake 20 to 25 minutes longer or until potatoes are beginning to brown.
Remove pan from oven; sprinkle with cheese. Create 6 wells in potato mixture. Gently crack an egg into each well. Bake 7 to 9 minutes longer or until egg yolks are set and whites are firm. Sprinkle with green onion greens and parsley.
