Ingredients:

  • 30 oz frozen shredded hash browns, thawed slightly
  • 4 tbsp unsalted butter, melted
  • 2 cups cooked ham, diced into ½-inch cubes
  • 2 cups sharp cheddar cheese, shredded
  • 12 large eggs
  • 2 cups whole milk
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter or non-stick spray.
  2. Spread the hash browns evenly across the bottom of the pan. Pour melted butter over the potatoes and press down firmly with a spatula.
  3. Scatter the diced ham evenly over the potato layer, then sprinkle the shredded cheddar cheese across the top.
  4. In a large bowl, whisk together eggs, milk, garlic powder, smoked paprika, salt, and pepper until uniform.
  5. Slowly pour the egg custard over the ham and cheese, tilting the pan to fill all gaps.
  6. Bake for 50-55 minutes until the center is set and the top is deep golden brown.
  7. Let the casserole rest for 10 minutes before slicing.