1 (6 oz.) box dehydrated hash browns with onions
5 eggs
1 c. shredded Swiss or cheddar cheese
1 tsp. salt
6 slices bacon, cooked & crumbled
1/2 c. cottage cheese
1/8 tsp. pepper

The night before: Empty box of hash browns into large bowl. Cover with 1 quart hot water. Let stand 10 minutes. Drain in colander. In small bowl, beat eggs lightly. Stir in potatoes, cheese and seasoning. Turn into buttered 10" glass pie plate or shallow casserole. Scatter bacon on top. Sprinkle with paprika and cover with plastic wrap and refrigerate.

The next day: Place cold dish, uncovered, in cold oven. Bake at 350 degrees for 40 minutes or until top is lightly browned. Cut in wedges. Serve at once. Makes 6 to 8 servings. NOTE: To bake immediately, reduce baking time by 10 minutes.