6 c. frozen shredded hash browns
3/4 c. shredded Monterey Jack cheese or Cheddar cheese
1 lb. breakfast sausage, browned
1/2 c. chopped green onions
8 eggs
2 (12 oz.) cans evaporated milk
salt and pepper to taste

Preheat oil to 350°F. Place potatoes in 9 x 13 oblong baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, salt and pepper; pour over all. Cover and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking.

Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean.

Note: Recipe may be halved using 8-inch square baking dish. Also 2 cups ham may be substituted for sausage.

Yield: 12 servings.