Step 1

Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray or butter.

Step 2

Warm the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper and sauté for 3-4 minutes or until tender and slightly caramelized.

Step 3

Remove the skillet from the heat and set aside.

Step 4

Optional: cook the diced ham for a few minutes with the onions to give it a crispy edge.

Step 5

In a large mixing bowl, mix the thawed hash browns, diced ham, 1 1/2 cups of shredded cheese, and the sautéed onions and peppers. Stir well until combined.

Step 6

Spread the potato and ham mixture evenly in the prepared baking dish.

Step 7

In a separate bowl, whisk the eggs with the milk, salt, black pepper, garlic powder, and paprika (if using).

Step 8

When smooth, pour over the hash brown and ham mixture. Press it down gently with the back of a spoon.

Step 9

Sprinkle the remaining 1/2 cup of shredded cheese over the top of the casserole and bake for 40-45 minutes.

Step 10

Check for doneness by inserting a knife or toothpick into the center; it should come out clean.

Step 11

Take the dish out of the oven and let it cool for 5 minutes.

Step 12

Serve with fresh chives and enjoy.