Ingredients:
- 3 cups frozen hash browns
- 3/4 cup shredded Monterey Jack pepper cheese
- 1 cup cubed cooked ham
- 1/4 cup green onions, well chopped
- 4 well-beaten eggs
- 1 (12-ounce) can evaporated milk
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Directions:
- Grease a 2-quart rectangular baking dish.
- Arrange the frozen hash browns evenly on the bottom of the dish.
- Sprinkle the shredded cheese, cubed ham, and chopped green onions over the potatoes.
- In a separate bowl, combine the evaporated milk, eggs, black pepper, and salt. Mix well.
- Pour the egg mixture over the potatoes, cheese, and ham.
- Cover the dish and refrigerate overnight.
- The next day, preheat the oven to 350°F (175°C).
- Bake for 40-50 minutes, or until the casserole is set and lightly browned on top.
- Let rest for 5 minutes before serving.
Variations:
- Vegetarian: Omit the ham and replace with sautéed mushrooms, spinach, or bell peppers for a veggie-packed casserole.
- Cheese Swap: Use a different cheese, such as cheddar, Swiss, or a blend of cheeses, to create different flavor profiles.
- Meat Options: Substitute the ham with cooked sausage, bacon, or even turkey bacon for a different protein.
- Add-ins: Try adding diced tomatoes, bell peppers, or other vegetables for extra flavor and nutrition.
Tips:
- Freezing Hash Browns: If you’re using fresh potatoes, shred them and freeze them for a few hours before using. This will help them hold their shape better in the casserole.
- Make Ahead: This dish is perfect for prepping ahead. Assemble it the night before and just bake it the next day, making mornings or brunch easier.
- Crispier Top: For a crispier top, you can broil the casserole for 2-3 minutes at the end of baking, watching closely to avoid burning.
- Adjusting Cooking Time: Depending on your oven and the depth of your baking dish, you might need to adjust the cooking time slightly. Test with a knife in the center—if it comes out clean, the casserole is ready!