2 lb. pkg. frozen hashbrowns (thawed)
2/3 c. butter (melted)
2 lb. ground pork
Little chopped onion
2/3 c. chopped green pepper
4 beaten eggs or egg beaters
2 tbsp. corn starch
1 lb. Velveeta cheese
1 c. milk
2 tbsp. Worcestershire sauce
Salt and pepper

Press hashbrowns into 9 x 13 inch pan. Brush with butter. Bake 10 minutes at 350 degrees. Brown pork, onion, and green pepper. Drain. Mix milk, eggs, cornstarch into pork. Add cheese (cutup), salt and pepper, and Worcestershire. Pour over hashbrowns. Bake 30 minutes at 350 degrees. Freezes well to use at later date. Reheat to hot.