Ingredients

• 6  cups frozen shredded hash brown potatoes
• 1-1/2  cups shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (6 ounces)
• 2  cups diced cooked ham or Canadian-style bacon
• 1/2  cup sliced green onions
• 8  beaten eggs or 2 cups fresh or frozen egg product, thawed
• 2  12-ounce cans (1-1/2 cups each) evaporated milk or evaporated skim milk
• 1/4  teaspoon salt
• 1/4  teaspoon pepper

Directions

1. Grease a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl combine eggs or egg product, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.

2. Bake, uncovered, in a 350 degree F. oven for 45 to 55 minutes or until center appears set. Let stand 5 minutes before serving. Makes 12 servings.

Make-Ahead Tip: The night before, prepare casserole. Cover and chill. To serve, bake as directed except increase baking time to 55 to 60 minutes.