1 bag frozen hash browns( I used the chunk style, but I think shredded would be better)
1/2 green pepper chopped
ham, diced ( as much as you want)
small onion, chopped
12 eggs
3/4 cup milk
salt and pepper, to taste
SHREDDED CHEESE!! (about 2 cups)
Spray 13×9 pan with vegetable spray. Crumble hash browns in bottom. Mix the rest of the ingredients together and pour over hash browns. Cover and refrigerate overnight. Heat oven to 400°. Bake covered for 50-60 minutes or til set. Uncover during last few minutes to brown the top. The time this recipe bakes is never the same for me. You just have to keep checking it or maybe I should’ve just left it alone and then it would cook faster. Slather Salsa on top! I also think that if a can of cream of celery soup was mixed in with the potatoes, they would have a little more flavor. Next time I may try it that way.
