2 tbsp. butter
1 c. chopped onion
1 1/2 c. frozen southern style hash browns, slightly thawed
1/2 c. chopped parsley
1/2 lb. diced ham
1 (8 oz.) pkg. shredded sharp cheddar cheese
1/4 tsp. Tabasco
6 eggs
1 tbsp. butter
1 tbsp. Dijon mustard
1 c. coarse bread crumbs

Melt 2 tablespoons butter in skillet, saute onion and hash brown until onion is soft (about 5 minutes), stirring occasionally. Stir in parsley, ham, cheese and Tabasco. Divide mixture among 6 individual dishes (or use 8 x 8 or 7 x 11 inch glass baking dish).

Make depression in each, break egg into each depression. Melt 1 tablespoon butter in skillet, stir in mustard, toss with crumbs. Sprinkle crumbs around egg. Bake at 325 degrees until eggs are set (about 20-25 minutes).