•3 cups frozen shredded hash brown potatoes
•3/4 cup shredded Monterey Jack cheese
•1 cup cubed fully cooked ham
•1/4 cup chopped green onions
•1 can (12 ounces) evaporated milk
•1/4 teaspoon pepper
•1/8 teaspoon salt
•Place potatoes in an 8-in. square baking dish. Sprinkle with the cheese, ham and onions. Whisk the eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight.
• Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted near the center comes out clean.