Description
Ingredients
Units
Scale
Hash Browns
- 8 precooked frozen hash brown patties (thawed or frozen)
Cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
Meat & Vegetables
- 1 1/2 cups diced leftover ham (about 3/4 pound)
- 2 scallions, diced
Egg Custard
- 9 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon dry ground mustard (optional but recommended)
- 1/4 teaspoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking.
- Arrange Hash Browns: Place the frozen hash brown patties in a single layer at the bottom of the prepared dish.
- Add Cheese, Ham, and Scallions: Evenly sprinkle the shredded cheeses, diced ham, and diced scallions over the hash browns.
- Mix Egg Custard: In a large bowl, whisk together the eggs, whole milk, salt, mustard, and garlic powder until well combined.
- Pour Custard: Carefully pour the egg mixture evenly over the layered ingredients in the casserole dish.
- Bake Covered: Cover the dish with foil and bake for 25 minutes.
- Finish Baking: Remove foil and bake for an additional 20 minutes, or until the edges are golden and a knife inserted in the center comes out clean.
- Cool and Serve: Let the casserole cool for 5-10 minutes before slicing into portions and serving hot.
Notes
- Use a different type of potato, such as Tater Tots, but extend baking time by 5-10 minutes for added crispness.
- Feel free to swap out the ham for cooked sausage, bacon, or vegetarian options like sautéed vegetables for variety.
- Cheese options can be customized; Pepper Jack provides a spicy twist if desired.
- Pre-cooking potatoes or using refrigerated hash browns is recommended if using fresh potatoes to ensure even cooking.
Nutrition
- Serving Size: 1 slice
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 150 mg
