1 (6 oz.) pkg. hash brown potatoes mix with onions
1 qt. hot water
5 eggs
1/2 c. cottage cheese
1 c. shredded Swiss cheese
1 green onion, chopped
1 tsp. salt
1/2 tsp. pepper
4 drops hot sauce
6 slices bacon, cooked, drained and crumbled
paprika

Cover hash browns with hot water. Let stand 10 minutes. Drain well. Beat eggs and add potatoes and remaining ingredients except bacon and paprika. Pour mixture into a buttered 10-inch pie pan. Sprinkle with bacon and paprika. Cover dish and refrigerate overnight. Place cold pie, uncovered, in cold oven and bake at 350°F for 35 minutes or until potatoes are tender and eggs done.

Yield: 6 to 8 servings.