Recently, we had a group over to work on a yard project. I knew my Saturday morning kitchen time was limited that work day, so I prepped this the Friday afternoon before. First thing Saturday morning, the oven went on and an hour later, we had this hearty, scrumptious breakfast.
Dice the red pepper, green onions (use both the white and the green of the onion) and shallot. Heat up a saute pan. When your pan is hot, add 2 tbls of canola or vegetable oil – however, do not let the oil smoke or burn. Saute the red pepper, green onions and shallot for 5 – 10 minutes on medium heat to soften and gently carmalize – carmalizing brings out the great flavors. Remove from heat.
Arrange the 8 frozen hash brown patties in a single layer in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle 2 cups of the cheese, the ham and red pepper/green onion/shallot mixture over the hash brown patties.
In a bowl, beat eggs, milk, salt, pepper and mustard, then pour over the cheese, ham and red pepper/green onion/shallot mixture. Sprinkle the other 2 cups of cheese over the egg/milk mixture.
Bake at 350 degrees for 1 hour. Edges should be golden brown and a knife inserted near the center comes out clean.
Place 1 tablespoon of sour cream on a plated portion, sprinkle with the chopped chives and serve.