• Make sure to thaw hashbrowns overnight. Squeeze as much liquid out of the hashbrowns as possible with paper towels or a kitchen tea towel. Place into a large bowl.
• Add in 1/4 tsp salt, 1/8 tsp black pepper and 1/2 cup shredded cheese. Mix well.
• Preheat oven to 425 degrees. Spray a 9 inch deep pie plate or a 9 x 9 inch baking dish with non-stick cooking spray. Place hashbrown mixture into dish and press into bottom and up the sides of dish. Make sure there are no gaps (to prevent leakage).
• Place in oven for 15 minutes until lightly golden brown and edges are starting to crisp. Remove from oven and set a side.
• Lower oven heat to 375 degrees.
• While hashbrown crust is baking, in a skillet over medium high heat, add 1 TBS butter and saute 1/2 cup of diced veggies of your choice until softened. Add ham or other cooked meat of your choice. Turn off burner and let cool.

Egg Mixture

• In a large bowl whisk 6 large eggs, 1/2 up heavy cream, half and half, or milk, and seasonings listed above "seasonings for egg mixture". These can be changed per your taste. Add in cooked veggies and ham or cooked meat.
• Pour mixture into prepared hashbrown crust evenly. Sprinkle 1/2 cup shredded cheddar cheese over mixture. Place in 375 degree oven for 30-40 minutes until egg mixture is set and golden brown. Remove from oven and allow to rest for 5 minutes.