3
cups frozen shredded hash browns, thawed
3/4 cup shredded Monterrey Jack cheese with Jalapeno peppers (3 ounces)
1 cup diced fully cooked ham or Canadian bacon
1/4 cup sliced green onion
4 beaten eggs or 1 cup frozen egg product
1 - 12 ounce can evaporated milk or evaporated skim milk
1/4 teaspoon pepper
1/8 teaspoon salt
3/4 cup shredded Monterrey Jack cheese with Jalapeno peppers (3 ounces)
1 cup diced fully cooked ham or Canadian bacon
1/4 cup sliced green onion
4 beaten eggs or 1 cup frozen egg product
1 - 12 ounce can evaporated milk or evaporated skim milk
1/4 teaspoon pepper
1/8 teaspoon salt
Grease
a 2-quart square baking dish. Arrange potatoes evenly
in the bottom of the dish. Sprinkle with cheese, ham and
green onion. In a medium mixing bowl combine eggs, milk,
pepper and salt. Pour egg mixture over potato mixture
in dish. This dish may be covered and refrigerated at
this point for several hours or overnight. Bake uncovered
at 350 degrees for 40-45 minutes (55-60 minutes if made
ahead and chilled) or until center appears set. Let stand
for 5 minutes before serving. Serves 6.
