The hardest thing about this recipe is remembering to pick up frozen hash browns and green onions while I’m at the supermarket. Sliced deli ham really won’t do for this recipe. You can buy packages of diced or cubed ham in the meat department, but if you have some leftover Easter or Christmas ham in the freezer, that elevates this dish to breakfast rock-star status. This is so easy, we frequently make it the night before, cover it with foil and refrigerate it, and then let it sit out on the counter to return to room temperature before baking. Do yourself a favor and beat the eggs in a large batter bowl with a spout, and then pour them into the baking dish when it’s on the oven rack. I had to learn this lesson the hard way.
6 cups frozen hash brown potatoes
2 cups cubed ham
2 cups shredded pepper Jack cheese, divided
1 bunch green onions, chopped
1 (4-oz.) jar diced pimentos, drained
12 large eggs
1 (12-oz.) can evaporated milk
1 tsp. sea salt
½ tsp. freshly ground pepper
1. Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish. Spread the hash browns evenly in the baking dish, and then layer the ham, half of the cheese, the green onions, and the pimentos, in that order, on top of the hash browns.
2. Beat the eggs, evaporated milk, salt, and pepper together in a large batter bowl. Pour over the casserole and sprinkle with the remaining cheese.
3. Bake for 1 hour, or until the casserole is browned and the eggs are set. Cut into squares and serve hot or at room temperature.