4 cups of hot water
5 1/5 oz. package dried hash brown potatoes
5 eggs, well beaten
1 cup of shredded Swiss cheese (substitute if you wish)
1/2 cup of cottage cheese
1 teaspoon of salt
1/8 teaspoon of black pepper; ground
1/8 teaspoon of hot sauce
1 green onion; chopped
6 slices of bacon; cooked, drained, crumbled
paprika
cooking spray
In a large bowl, place the entire 5.2 oz. hash brown mixture. Pour 4 cups of hot water over the hash browns and let stand for 10 minutes. Drain and pat off any extra moisture with a paper towel. In a large bowl, combine 5 well-beaten eggs, 1 cup of shredded swiss cheese, 1/2 cup of cottage cheese, 1 teaspoon of salt, 1/8 teaspoon of ground black pepper, 1/8 teaspoon of hot sauce and 1 chopped green onion. Now add the drained hash browns and mix thoroughly. Pour mixture into a deep-dish pie dish that has been sprayed with cooking spray. Sprinkle with crumbs from 6 slices of cooked bacon and a dash of paprika. Cover with plastic wrap or aluminum foil and refrigerate at least 3 hours (or overnight). Bake, uncovered, at 350 degrees for about 30 minutes, or until mixture is set. (Check for doneness by inserting a clean knife in the center ... it should come out clean.) Cut into wedges, and serve immediately. ~ Chef ~
