1 (24 oz.) pkg. frozen shredded hash browns, 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. green olives, sliced
1/2 c. milk or half and half
2 eggs
1/4 tsp. salt
1/4 tsp. pepper

Press potatoes between paper towels or wring by hand to remove excess moisture. Press into a greased 9" pie plate to form crust. Brush with melted butter. Bake at 425 degrees for 25 minutes or until crust rim is golden brown. Remove from oven. Spread chilies, cheeses 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. Yield: 6 to 8 servings.