Thaw the hash brown
potatoes and combine them in a large mixing bowl with the diced
ham, a half-cup of the shredded cheddar cheese, and the chopped
onion.
In a separate mixing bowl, blend together the sour cream, cheddar
cheese and potato soups, and black pepper.
Add the sour-cream-and-soup mixture to the potatoes and
ham, making sure all ingredients are thoroughly combined.
Pour the mixture into a lightly greased 3-quart oven-proof
baking dish. Top with more cheese, and bake in a pre-heated
350-F degree oven for an hour.
Let stand a few minutes before serving.
