1 (32 oz.) pkg. frozen cubed hash brown potatoes, thawed
1 lb. sliced bacon, cooked and crumbled
1 c. (4 oz.) shredded Cheddar cheese, divided
1/4 to 1/2 tsp. salt
8 eggs
2 c. milk
dash of paprika

In a large bowl, combine hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13 x 9 x 2-inch baking dish. In bowl, beat eggs and milk until smooth; pour over hash brown mixture. Sprinkle with paprika.

Bake, uncovered, at 350°F for 45 to 50 minutes until golden. Top with remaining cheese.

Yield 8 servings.

Note: This dish may be prepared in advance, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.