1 (2 lb.) bag frozen hash brown potatoes
2 eggs
2 ribs celery, chopped
1 sm. onion
1 dill pickle, chopped
3 tbsp. pickle juice
1 c. mayonnaise
3 tbsp. mustard
1 tsp. salt
1/2 tsp. pepper

Place bag of frozen potatoes on paper plate. Make a 1" slit in center of bag. Cook on high for 7 minutes. Turn bag upside down and knead. Microwave on high 7 to 8 minutes. Let stand 5 minutes.

Break eggs into 2 (6 oz.) custard cups. Pierce yolks twice with fork. Cover with plastic wrap. Cook on medium 3 minutes. Rotate once. Let stand 5 minutes.