This is a great dish for a winter mid-morning meal — an egg dish and hash browns combined. You can pop it in the oven and by the time you’ve finished reading the morning paper – your breakfast is ready. Also makes a great hardy dinner with a green salad and sourdough toast.
- 2 Tbs. olive oil, plus more for baking dish
- 1 medium onion, diced
- 2 medium red bell peppers, diced
- 11/2 cups diced ham or cooked bacon or cooked sausage
- 2 tsp. fresh thyme leaves
- 1 20 oz. bag frozen shredded potatoes (do not thaw)
- 10 large eggs
- 1 cup whole milk
- 2 Tbs. Dijon mustard
- Pinch red pepper flake
- 2 cups shredded cheddar cheese
- Salt/pepper to taste
- Sour cream and diced green onions for serving
- Hot sauce
- Preheat oven to 350, and lightly grease 9×13 baking dish with oil.
- Heat the 2 Tbs. olive oil in a large skillet over medium heat. Add the onion and the peppers and cook until soft — about 8 minutes.
- Add salt and pepper, the ham/sausage, thyme, and cook another 2 minutes. Then transfer to a large bowl.
- Add the potatoes to the meat mixture breaking up large pieces. Transfer to the baking dish and spread evenly.
- In another bowl combine eggs, milk, mustard, red pepper flake and 1 tsp salt and pepper and whisk until smooth. Pour over meat and potato mixture and sprinkle with the cheese.
- Bake until golden brown and a knife inserted into the center comes out clean — about 50 minutes to an hour.
- Let cool for 8 minutes before slicing. Serve warm with sour cream, diced green onions and hot sauce on the side.