3 cups frozen shredded hash brown potatoes, 3/4 cup shredded Monterey Jack cheese, 1 cup diced fully cooked ham, 1/4 cup chopped green onions, 4 eggs, 1 can (12 oz) evaporated milk or Half and Half, 1/4 t. pepper, 1/8 t. salt.
1. Place potatoes in an 8" square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight.
2. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees or until a knife inserted near the center comes out clean. Yield: 6 servings.