1. Shred potatoes with a grater. Place potatoes, onions, and ham in a bowl and evenly coat the butter. Sprinkle with salt and pepper. Place mixutre in a 9 x 13-inch sprayed pan. Spread minced garlic on top.
2. Bake hash browns for 20 minutes. Allow to cool for 10 minutes.
3. Beat eggs and milk together. Sprinkle with salt and pepper. Pour eggs into hash brown pan. Sprinkle Parmesan and shredded cheese. Bake at 425 degrees for 25 minutes.
4. Remove from oven and allow to cool
Tip: I use an Asian grater to Julienne the potatoes. I also leave the skins on.