3 tbsp. veg. oil
1 (2 lb.) bag frozen hash browns
1 onion, chopped
1 green pepper, chopped
1 cup cubed ham
10 eggs, beaten
1 cup cheddar cheese, shredded
salt and pepper, to taste

Heat oil in skillet. Add hash browns, onions and green peppers. Cook until potatoes begin to brown. Spray a 9x13-inch pan with vegetable oil spray. Spread potato mixture in bottom of pan. Top with ham. Pour eggs over all and season with salt and pepper. Gently stir to coat all ingredients with egg. Sprinkle with shredded cheese. Cover with foil and refrigerate overnight. Bake, covered, for 25 minutes at 375°F. Remove foil and bake 5 minutes longer.

Serves 8.