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Categories:Viewed: 34 - Published at: 9 years ago
Ingredients
- 3 cups frozen hash brown potatoes
- 3/4 cup shredded monterey jack cheese
- 1 cup cooked ham, diced
- 1/3 cup chopped green onion (I don't use)
- 4 eggs
- 1 (12 ounce) can evaporated milk
- 1/4 teaspoon pepper
- 1/8 teaspoon salt (optional)
Method
- Place potatoes in an 8 inch square baking dish ( I used a 10 inches skillet with good results) which has been wiped down with shortening or sprayed with Pam. Potatoes will thaw over night in the fridge.
- Sprinkle dish with cheese, ham and onions.
- In a separate bowl, beate eggs, evaporated milk, pepper and salt together.
- Pour into baking dish over the potato mixture.
- Cover and refridgerate for several hours or overnight.
- Remove from refridgerator 30 minutes before baking.
- Bake, uncovered, at 350* for 55-60 minutes or until a knife inserted near the center comes out clean.
