Farmer'S Breakfast Casserole

• 3 cups frozen hash brown potatoes
• 3/4 cup shredded monterey jack cheese
• 1 cup cooked ham, diced
• 1/3 cup chopped green onion (I don't use)
• 4 eggs
• 1 (12 ounce) can evaporated milk
• 1/4 teaspoon pepper
• 1/8 teaspoon salt (optional)

1. Place potatoes in an 8 inch square baking dish ( I used a 10 inches skillet with good results) which has been wiped down with shortening or sprayed with Pam. Potatoes will thaw over night in the fridge.
2. Sprinkle dish with cheese, ham and onions.
3. In a separate bowl, beate eggs, evaporated milk, pepper and salt together.
4. Pour into baking dish over the potato mixture.
5. Cover and refridgerate for several hours or overnight.
6. Remove from refridgerator 30 minutes before baking.
7. Bake, uncovered, at 350* for 55-60 minutes or until a knife inserted near the center comes out clean.

frozen hash brown potatoes, shredded monterey jack cheese, green onion, eggs, milk, pepper, salt

Taken from www.food.com/recipe/farmers-breakfast-casserole-330038 (may not work)