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Preheat your oven to 400°F.
Spray a 9x13 inch pan with nonstick spray, or grease with butter.
Add the shredded hashbrowns into the pan.
Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
Bake for 25-30 minutes, until the potatoes are tender and lightly browned on top. Remove from oven, stir, and cook for 10 more minutes.
Remove the hashbrowns and reduce the oven temperature to 350 °F.
In a large bowl whisk together 8 eggs, evaporated milk, seasoned salt, kosher salt, pepper, dry mustard, and onion powder.
Add ham and cheese, and stir to combine.
Pour the mixture evenly over the top of the hashbrowns.
Bake for approximately 40 minutes, or until the edges start to brown and the center doesn't jiggle when you shake the pan.