Make a skillet of hash browns by mincing an onion and sauteeing it in a drizzle of canola oil. When it's translucent, add in grated potatoes (about 4 medium) you've prepped yourself or pulled out of the freezer. Shake on salt and pepper and cook, covered, until they're slightly browned and seem ready.
Meanwhile, whisk together a can of evaporated milk with 3 eggs, 1/2 t. gluten-free tamari sauce, and 1/2 t. dry mustard.
Form the potatoes into a crust by pressing them around the side of your skillet (oh, make that an oven-safe skillet!), and pour in the filling you just stirred up. Top with 1 c. grated sharp cheese, and anything else that seems good--crumbled bacon, chopped parsley, paprika, etc.
Bake in 350 oven for 35-40 minutes.
Mostly from the Dairy Hollow House Cookbook.