130 ouncepackage shredded hash brown potatoesfrozen
2cupscubed fully cooked hamabout 1 pound
4cupsshredded sharp cheddar cheese
Crack eggs and then whisk together the first five ingredients in a medium bowl. Set aside.
Grease or spray the crock insert with a non-stick spray and place a third of your frozen shredded potatoes in the bottom of a 5-6 quart slow cooker. Next, layer with a third of each of the following ingredients: ham, onions, and cheese. Repeat the layers, including the potatoes, twice more.
Pour your egg mixture over the top of your layers.
Cook covered on low heat until eggs are set and the edges begin to brown, about 5-6 hours. Let stand about 30 minutes before serving. Top with your favorite toppings and enjoy.
Because the eggs tend to stick, make sure you use a non-stick spray or some sort of grease (butter, etc.) in your crock insert before adding your ingredients. You can use a slow cooker liner, but they tend to create more waste for the environment, so we don't recommend them.
With the recipe itself being mild, we like using sharp cheddar cheese. However, you can use whatever cheese you prefer in the recipe.
The casserole is done when it starts to get crispy around the edges and the egg is thoroughly cooked.
Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.