3 c. frozen shredded hash browns
3/4 c. shredded Monterey Jack cheese
1 c. diced fully cooked ham
1/4 c. chopped green onion
4 eggs
1 (12 oz.) can evaporated milk
1/4 tsp. pepper
1/8 tsp. salt

Place potatoes in an 8 inch square baking dish. Sprinkle with cheese, ham and onion. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight. Remove from the refrigerator 30 minutes before baking.

Bake, uncovered, at 350°F for 55 to 60 minutes or until knife inserted near the center comes out clean.

Yield: 6 servings.