3 cups frozen shredded hash browns
3/4 cup shredded Monterey Jack cheese
1 cup diced fully cooked ham
1/4 cup chopped green onions
1 can (12 oz.) evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt
Place potatoes in an 8-inch square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, pepper, and salt; pour over all. Cover and refrigerate for several hours or overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.