4 C. (1 L) frozen shredded potatoes or Idaho or Russet potatoes, peeled and shredded
1-1/2 tsp. (7 mL) salt, divided
1/2 tsp. (2 mL) freshly ground black pepper
1 lb (500 g) baked ham, cut into 1/2” (1 cm) cubes
1/4 C. (50 mL) milk
1/2 tsp. (2 mL) dried Italian seasoning, tarragon or oregano
2 C. (500 mL) shredded cheddar, Monterey Jack, or Swiss cheese
1 1/2 C. (375 mL) chunky salsa, heated
Heat oven to 350ºF (180ºC).
Heat oil in large (approx.10″ or 26 cm) skillet on medium heat.
Add potatoes. Sprinkle with 1/2 tsp. (2 mL) salt and pepper.
Cook for 8 minutes or until almost brown. Add ham. Cook for 2 to 3 minutes more. Turn occasionally with spatula.
In a bowl, blend eggs with milk, seasoning and remaining 1 tsp. (5 mL) salt while potatoes are cooking. Place the potatoes into a greased 9″ x 13″ (3 L) casserole. Stir the eggs into the potatoes.
Bake covered with foil for 15 minutes.
Remove from oven. Sprinkle with cheese and return to the oven.
Bake for 15 to 20 minutes more or until cheese is melted and eggs are set. Turn oven to broil and continue to cook for about 2 minutes, or until top is nicely browned. Allow to cool for 10 minutes before cutting into 8 to 10 servings. Serve topped with heated salsa.