Ingredients
| Eggs, liquid | 1½ quarts |
| Hash browns, shredded or diced, frozen | 5 pounds |
| Ham, turkey, USDA | 1½ cups |
| Milk, 1 percent | 1 cup |
| Onions, fresh, diced, EP | 1 cup |
| Cheese, cheddar, shredded | 1 pound |
| Yogurt, Greek, plain, non-fat | ½ cup |
| Parsley, dried | 1 teaspoon |
| Black pepper, ground | 1 teaspoon |
| Salt, kosher | 2½ teaspoons |
| Cayenne pepper, ground | ¼ teaspoon |
Instructions
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Preheat oven to 350°F.
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Thaw liquid eggs, hash brown potatoes, and turkey ham in the refrigerator.
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Dice ham into small ¼-inch cubes.
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Spray each 2-inch full-size steam table pan with pan release. Rinse onions under running water. Dice into ¼-inch dices.
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In a large mixing bowl or container, combine eggs, hash browns, diced ham, diced onions, cheese, yogurt, parsley, black pepper and salt. Pour egg and cheese mixture into each 2-inch full-size pan.
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Cover pans with aluminum foil; spray foil to prevent cheese from sticking. Bake covered for ~30 minutes.
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Remove foil and bake another 15 minutes or until top is lightly browned and bake is firm.
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For service, cut 5X6 into 30 (5.3 ounces) equal size portions.
Recipe Notes
Nutrition Facts per Serving (1hash)
Calories: 206 kcal | Fat: 10.38 g | Saturated fat: 4.56 g | Cholesterol: 201.92 mg | Sodium: 425.82 mg | Carbohydrates: 15.27 g | Fiber: 1.14 g | Protein: 13.3 g | Calcium: 505.2 mgThe outcome, crediting information, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.
