| 12 | 80 | 288 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 1 h | 12 |
| 2 tsp | Olive Oil, Extra Virgin |
| 1 small | Yellow onion (finely chopped) |
| 4 clove(s) | Garlic |
| 454 gm | Potato, shredded hashbrowns |
| 454 gm | Ham, minced |
| 1 1/2 cup, shredded | Cheddar cheese, sharp |
| 2 tbsp | Chives (minced) |
| 1/4 cup | Parsley, fresh |
| 12 large | Egg |
| 2 cup | Milk, fat-free (skimmed) |
| 1 tsp | Salt |
| 1/2 tsp | Black pepper |
Add oil to skillet, cook onion over medium heat until soft (about 5 minutes).
Stir in the garlic in the last 30 seconds of cooking time.
In a large mixing bowl, combine onion, hash browns, cooked ham, cheese, chives and parsley.
In a medium bowl, mix together the eggs, milk, salt and pepper.
Pour over the hash brown mixture. Stir until well combined. Pour into 2 8 x 8 baking dishes. **
Bake for 55 to 65 minutes or unti the center is set and top is golden brown.
**Can freeze before final baking step.
Thaw in the refrigerator completely. Bake according to directions above.
| Meat | 0.5 |
| Meat Alternative | 0.6 |
| Milk | 0.2 |
| Milk Alternative | 0.3 |
