Difficulty: Easy - for beginners
4 c. Southern/country-style hash browns (cubes), completely thawed
1 12-oz. package bacon
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped
1 c. milk
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper
Begin cooking bacon. While the bacon is cooking, place the potatoes in a 9×13â€³ baking dish or a deep-dish 9â€³ pie plate. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until theyâ€™re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon. Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture. Cover and refrigerate overnight or for 7-8 hours.
(I stirred it all together before placing in refrigerator & after about 30 mins of baking, I topped with more cheese)
When ready to bake, preheat the oven to 350. Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting.