Grate and soak potatoes for hashbrowns, at least one hour. Hashbrowns
Add grated onion to potatoes after they have been soaked, rinsed and dried.
Chop or slice enough ham for sandwiches. Toast bread slightly both sides.
Whisk eggs in med.bowl vigorously, add drained rotel, mix together. Cook in non stick skillet over med-low heat, covered . Lift edges after they start to firm to allow runny egg underneath. Be sure to cook over low heat so they don't burn. Once cooked, remove to cutting board. Using a glass, cut out rounds.
Put jelly on toast, layer: toast, ham, cheese, hashbrowns, cheese, eggs, cheese, toast. Place back on baking tray and heat in 400° oven just long enough to melt cheese.