32 oz bag frozen shoestring hash browns
1 lb ham, cooked and cubed
1 diced medium onion
1 diced green bell pepper
1 Tbsp olive oil
2 cups shredded cheddar cheese
18 eggs
1 cup milk
1/2 tsp salt
1/2 tsp pepper
Brown the onion, bell pepper, and cubed ham in the olive oil over medium heat. Layer inside crock pot: half of the hash browns, half of the ham/veggie mixture, 1 cup cheese. Repeat layers with remaining hash browns, ham and veggies, and cheese. In a separate bowl, whisk the eggs, milk, salt, and pepper. Pour egg mixture over layers in crock pot. Cook on low for 8-10 hours.
Marlene Seymour
