3 cups frozen hash brown potatoes
2 tablespoons butter
1 1/2 cups Wisconsin Mild Cheddar cheese, finely shredded, divided
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste)
1 cup fully cooked ham, chopped (4 ounces)
4 large eggs, room temperature
1/2 cup milk
Combine potatoes and butter in a microwave-safe bowl. Microwave about 3 minutes or until butter is melted. Combine potato mixture and 3/4 cup of cheese and press into bottom and up sides of a buttered, 10 inch glass pie plate. Sprinkle with salt and pepper. Cover with ham. Cover with plastic wrap; refrigerate overnight. Remove crust from refrigerator; discard plastic wrap. Beat eggs and milk until well blended. Pour egg mixture over potato crust and ham. Cover with remaining 3/4 cup cheese. Sprinkle with paprika, if desired.
Bake in a 325° F oven for 55-60 minutes. Cut into wedges while warm and serve.