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Ingredients
- 1/2 cup vegetable oil (divided usage)
- 1 30oz. bag frozen hash brown shredded potatoes
- 2 cups (approx 3/4 lb.) ham, cubed
- 1 diced red bell pepper
- 1/4 cup sliced green onion
- 1 cup (4oz.) shredded cheddar cheese
- 6 to 8 eggs
- salt/pepper to taste
Details
Preparation
Step 1
Heat 1/4 cub vegetable oil in large, non stick skillet over medium heat. Add half of the potatoes, cook to desired color and crispness, stirring only when bottom potatoes are golden brown. Spread potatoes in greased 9x13 inch baking dish; bake at 425 while cooking remaining potatoes. Combine and season potatoes; stir in ham, red pepper, green onion, and cheddar cheese. Spread in baking dish and make indentations for eggs. Break an egg into each indentation. Return casserole to oven and bake another 14-18 minutes or until eggs are set. Season eggs.
To Make Ahead: cover and refrigerate casserole after combining potatoes with other ingredients and making indentations for eggs. Bake uncovered at 425 for 20 mins. Break eggs into indentations; bake 14-18 mins until eggs are set.
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