5-6 medium potatoes**
3/4 cup chopped onion
4 tablespoons oil
4 oz. can diced green chilies
1/2 lb. Velveeta cheese, cubed
8 eggs
3/4 cup whole milk
salt and black pepper to taste
salsa, optional

Preheat oven to 350*

Prepare a 13x9 baking dish or pan by coating with butter or cooking spray. Set aside.

Peel and dice potatoes. Place prepared potatoes and diced onion in a skillet with the oil and fry on medium heat until browned and done, stirring often. Add green chilies and stir to combine. Remove from heat.

Add half the potato mixture to the prepared baking pan. Distribute cheese over potatoes, then add remainder of the potato mixture to the pan, spreading evenly. Beat eggs with milk and pour over potato mixture, adding salt and pepper to taste. Cover with foil and bake at 350* for 30 minutes. Remove foil and bake until browned on top and just set in the center, 20-30 minutes longer. Serve piping hot, topped with salsa if desired.

**Notes:

You may use thawed frozen hash browns or O'Brien potatoes or thawed tater tots, but they will need to be cooked as described above.

You may add diced ham, cooked and crumbled breakfast sausage, sausage links, or sliced polish sausage.

You may add 1/2 cup diced bell pepper or jalapeno peppers to the raw potatoes before frying.

You may add a package of frozen spinach, thawed and squeezed dry before adding to the potato mixture at the same time the green chilies are added.

You may use shredded cheese instead of Velveeta. Pepper jack is especially good in this, but any variety of cheddar, Gruyere, Swiss, Provolone, Parmesan or even mozzarella are also great in this.

This freezes well. Remove from oven when still a little jiggly in the center and cool completely. I prepare it in disposable aluminum pans, and wrap tightly in 2 layers of aluminum foil. Thaw in the fridge and leave the foil on, then reheat in a 350* oven until heated through, about 20-25 minutes.

There are infinite variations for this dish to make it your own and discover new favorites.