1bag30 oz., frozen shredded hash brown potatoes, thawed
2cupsfrozen corn [I used white and yellow mix]thawed
1red or orange sweet pepper, chopped or several small ones
1large sweet onionchopped
2cupsdiced cooked ham [I used leftover Archer Farms spiral sliced ham]
6oz.cheesegrated [I used 4 oz Fontina cheese, and 2 oz. Sharp Cheddar cheese]
2-4oz.diced green chilies [optional]
1 1/2cupshalf and half
salt and pepper
In a well-greased, deep quiche dish, casserole dish, or 8″x 8″ square pan* press hash browns on bottom and up sides with fingers.
Bake at 400 about 30 minutes or until starts to brown. Remove from oven and using the back of a spoon, press potatoes together again and return to oven for 5-10 minutes until bottom and sides begin to turn golden.
Meanwhile, saute onion in 1 T butter with a drizzle of olive oil. When onion begins to turn transparent add peppers and cooked ham. Toss in corn and green chilies. Season to taste with salt and pepper, stir and cook several minutes. Remove from heat.
Place 1/2 cheese on top of crust bottom. Top with ham mixture. Top with remaining cheese. At this point you can refrigerate dish several hours or overnight.
Before baking, beat eggs in a large measuring cup and add Half and Half. Season with salt and pepper. Pour slowly into ham filled crust. Cook in a preheated 350 oven for 45-60 minutes or until eggs have set and dish is no longer runny. Let sit 5-10 minutes before cutting into wedges or squares for serving. Serves 6
If you use a spring form pan, make sure you spray it thoroughly with cooking spray, cover the bottom and sides with several layers of foil, and set the whole thing on a baking sheet to protect your oven in case it leaks
Keyword breakfast casserole, brunch, ham, hash browns, quiche, springform pan