1 (6 oz.) pkg. frozen hash brown potatoes
3 tbsp. butter, melted
5 slices bacon, fried crisp
4 oz. Jack cheese, shredded
1 green onion, minced
4 eggs, beaten (I use x-large eggs)
1/2 c. cottage cheese
1/2 tsp. salt
Dash pepper
4 drops Tabasco sauce
Small can diced chilies (optional)

Grease an 8" pie pan. Spread hash browns on bottom and up sides. Brush with melted butter and bake at 425 degrees for 25 minutes.

Fry bacon until crisp, drain grease and crumble bacon; set aside.

In a bowl beat eggs, add minced onion, cottage cheese, Jack cheese, salt and pepper, Tabasco sauce and crumbled bacon. Stir to mix. Pour into potato lined pan.

This may be covered and refrigerated until next day or baked immediately. Bake at 350 degrees for 35 to 40 minutes.