1 (24 oz.) pkg. frozen shredded hash brown potatoes, thawed
1/4 c. butter, melted
1 (4 oz.) can green chilies, seeded
1 c. grated Monterey Jack cheese
1 c. grated med. cheddar cheese
1 c. spicy olives, sliced
1/2 c. milk or half and half
2 eggs
1/4 tsp. salt
1/4 tsp. pepper

Or grate your own.

Press potatoes between paper towels to remove excess moisture. Press into 9" pie pan to form crust. Brush with melted butter. Bake at 425 degrees for 25 minutes or until crust rim is golden brown. Spread chilies, cheese, and olives in crust. Beat milk with eggs, salt and pepper. Pour mixture slowly into crust. Bake at 350 degrees for 30 to 40 minutes or until knife inserted in center comes out clean.