1 bag (32 oz ) frozen shredded hashbrowns
8 eggs
2 cups diced ham or bacon (sometimes I do both)
1 can evaporated milk
2 c cheddar cheese
2 c monterey jack cheese
1 cube butter
Spray 9x13 pan and spread frozen hashbrowns in. Melt butter and pour over. Bake @ 425° for 20 min. Wisk eggs, milk in bowl. Stir in ham and 1c. chedder cheese and 1c. monterey jack cheese. Pour over hashbrowns and sprinkle remaining cheese over top. Bake 30 min. @ 350°Top with salt/pepper, salsa and sour cream!
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