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T. vegetable oil
2 lbs. frozen hash brown potatoes
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 cups cubed ham
10 eggs, beaten
salt & pepper, to taste
1½ cups Cheddar cheese, shredded
1 T. butter
oil in large skillet. Add hash browns, onion, and bell peppers. Cook
until potatoes begin to brown. Butter a 9 x 13” baking dish. Spread
potato mixture in pan. Top with ham. Pour beaten eggs over all and
season to taste with salt and pepper. Gently stir to coat all
ingredients with eggs and sprinkle with cheese. Refrigerate overnight.
Bake uncovered in a preheated 375º oven for 35 minutes.
Yield: 8 Servings.