3
cups frozen hash brown potatoes
18 large eggs, beaten
2½ cups chopped cooked ham
1¼ cups chopped ripe tomato - divided use
1 cup chopped green bell pepper - divided use
½ cup chopped onion
1½ cups shredded cheddar/Monterey Jack cheese
Preheat
oven to 325º. Cook potatoes according to package directions and
drain well. Combine potatoes, eggs, ham, 1 cup tomato, ¾ cup
bell pepper, and onion in a large blow and stir well. Pour
mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake,
uncovered for 40 minutes. Top with remaining ¼ cup tomato and ¼
cup bell pepper. Sprinkle evenly with cheese. Bake an additional
5 minutes or until cheese melts.
Yield:
12 Servings
