Farmer’s Casserole

This is, arguably, one of Aaron’s signature dishes. It was perfect for breakfast and we, shamelessly, cleaned out two thirds of the pan between the two of us. We stumbled across this recipe in our early married days in the Better Homes & Gardens New Cookbook Bridal Edition, and promptly added it to our Taylor Family Favorites list.  This dish easily makes the comfort food list and is versatile enough to be eaten for breakfast or dinner. Seriously, how can you go wrong with hash browns, eggs, green onions, and ham—to name a few of the ingredients.  Simple and tasty!

INGREDIENTS

3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese with jalapeño peppers OR shredded cheddar cheese ( I had some shredded mozzarella, so I used that for a change and it was delish!)
1 cup diced cooked ham
1/4 cup sliced green onions
4 beaten eggs
1 1/2 cups of milk
1/8 tsp salt
1/8 tsp pepper

DIRECTIONS

Coat a 2-quart square baking dish with non-stick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.

In a bowl, combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture.

Bake, uncovered, in a 350-degree oven for about 40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.