This one’s known in our house as ‘Amish Morning Magic’ – no leftovers, ever!

Preheat your oven to 350°F (175°C).

Boil the diced potatoes in a large pot of salted water until just tender, about 10 minutes. Drain and set aside.

In a large mixing bowl, whisk together the eggs and milk. Season with salt and pepper.

Add the cooked potatoes, chopped onion, diced ham, and 1 1/2 cups of the shredded cheddar cheese to the egg mixture. Stir to combine.

Grease a 9×13 inch baking dish with the melted butter.

Pour the potato mixture into the prepared baking dish, spreading it out evenly.

Sprinkle the remaining 1/2 cup of cheddar cheese over the top.

Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and golden brown.

Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.

For a vegetarian version, simply omit the ham and add more vegetables like bell peppers or mushrooms. You can also substitute the cheddar cheese with Swiss or Monterey Jack for a different flavor profile. If you prefer a creamier texture, try adding a dollop of sour cream to the egg mixture. For a touch of spice, include some diced jalapeños or a sprinkle of paprika. This dish is quite versatile, so feel free to experiment with your favorite ingredients.