3 cups frozen hash browns (the cubed kind)
8 oz. Monterey jack pepper cheese, shredded
1 1/2 cups cubed cooked ham
6 well-beaten eggs
12 oz. half and half
2 tablespoons dried minced onion
2 tablespoons dried chives
1 teaspoons seasoned salt
1/2 teaspoon ground black pepper
Grease a 2-quart baking dish. Arrange hash browns evenly on the bottom of the dish. Sprinkle with cheese and ham. In a small bowl, whisk together eggs, half and half, onion, chives, salt and pepper. Pour over potatoes and ham. Cover with plastic wrap and refrigerate over night. Bake at 350 degrees for 40-50 minutes until eggs are set. Let rest 10 minutes before serving. Serves 8-10
