6 rounds hash browns
1/2 pound hash browns used for frittata
1 (2 pound) can salmon, undrained
1 (8 ounce) package cream cheese, softened
1 cup shredded Swiss cheese
6 ounces sliced pepper jack cheese
12 ounces ham
5 ounces shredded mozzarella cheese
Preheat oven to 300 degrees F (150 degrees C).
Place hash browns on ungreased baking sheets. Spray surface with cooking spray. Dust with cooking spray.
Brush with water. Bake for about 25 minutes in the preheated oven; remove from oven. Bake for about 10 to 12 minutes in the preheated oven. Flatten and remove from baking sheets.
In a large bowl, mix hash brown, salmon and cream cheese. Mix thoroughly and transfer mixture to a 9x13 inch cake pan.
In a small bowl, combine the cream cheese, Swiss cheese, ham, mozzarella cheese and hash brown mixture. Allow this to stand for 5 minutes before spreading the cheese. Top with remaining hash brown mixture.
Bake for 5 to 5 1/4 hours in the preheated oven, or until internal and external meat surfaces are no longer pink and juices run clear. (if necessary, refrigerate the meat mixture for at least 10 minutes to prevent sticking.)