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Wash and peel the potatoes well.
Use a grater to grate the peeled potatoes evenly and then squeeze out the excess water from the grated potatoes.
Transfer the squeezed out potatoes into a small bowl, cover with a transparent film and freeze it for about 10 minutes.
Uncover the bowl after 10 minutes and then arrange the shredded potato at the base of a casserole dish.
Evenly layer cheddar cheese above grated potatoes.
Sprinkle the cubed chicken ham, sliced spring onion, and chopped tomatoes over the cheese layer.
Preheat the oven to 175 degrees C.
Crack open the eggs into another bowl carefully.
Pour the milk into eggs and season the mix with salt and black pepper powder.
Whisk everything well until nicely blended.
Pour egg mixture onto the chicken ham and vegetable layer gently.
Transfer the casserole dish into the preheated oven and bake it for about 35 to 40 minutes or until the egg cooks at the center and has beautiful golden spots on top.
Slice the Farmer’s casserole and serve hot!