Ingredients

The following ingredients have 12 Servings
  • 1 28 oz package frozen O'Brien Hash Brown Potatoes with Onion & Peppers (thawed)
  • 1 lb fully cooked boneless ham steak, cubed
  • 3 cups shredded pepper-jack cheese (divided (Or your favorite cheese))
  • 3 medium green thinly sliced green onion (plus additional for garnishing)
  • 10 large eggs
  • 2 cups half and half
  • 1/2 cup sour cream OR plain Greek yogurt (plus additional for serving)
  • 2 Tbsp grated Parmesan cheese
  • 1 1/2 tsp garlic salt
  • 1 tsp freshly ground black pepper
  • 1 tsp ground mustard
  • 1 tsp onion powder
  • 1/8 tsp ground nutmeg
  • 2 Tbsp butter (cubed)

Instruction

  • Preheat the oven to 350°F. Spray a 13 x 9-inch baking dish with cooking spray. Set aside.
  • Spread the frozen hash browns in a single layer on a paper towel lined sheet pan. Thaw completely then dab with another paper towel to remove any excess moisture. Arrange in the bottom of the baking dish.
  • Arrange ham over the potatoes and sprinkle with green onions and 3/4 cup shredded cheese.
  • In a medium-size mixing bowl whisk together the eggs, half and half, sour cream (or yogurt), Parmesan, garlic salt, pepper, mustard, onion powder and nutmeg.
  • Pour the custard evenly over the ingredients in dish. Top with remaining 3/4 cup shredded cheese. Dot the top with butter.
  • Bake for 1 hour or until set when gently shaken. (Check at 45 minutes and lay foil on top to prevent over browning, if needed)
  • Rest on the counter for 20 minutes, cut into squares and serve with a dollop of sour cream and a sprinkle of green onions, if desired.