Makes 6 servings
3 cups frozen shredded hash brown potatoes
3/4 cup (3 oz) shredded Monterey Jack cheese w/ jalapeno peppers or shredded cheddar
1 cup dived fully cooked ham or canadian bacon
1/4 cup sliced green onion
4 beaten eggs
1-12 oz. can (1 1/2 cups) evaporated milk
Layer the ingredients in a baking dish the night before. Then cover and refrigerate. In the morning, pop the casserole into the oven about an hour before serving.
Ingredients:
3 cups frozen shredded hash brown potatoes
3/4 cup (3 oz) shredded Monterey Jack cheese w/ jalapeno peppers or shredded cheddar
1 cup dived fully cooked ham or canadian bacon
1/4 cup sliced green onion
4 beaten eggs
1-12 oz. can (1 1/2 cups) evaporated milk
1/4 tsp. pepper
1/8 tsp. salt
1/8 tsp. salt
Directions:
- 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
- The dish may be covered and refrigerated at this point for several hours or overnight
- Bake, uncovered, in a 350 degree oven for 40 minutes to 45 minutes (or 55 to 60 minutes if made ahead and chilled) or till center appears set
- Let stand 5 minutes before serving
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