I just made this today and it's delicious. It's adapted from the Hash Brown Bake recipe from the Deer Mountain Bed & Breakfast in Lead, South Dakota. I found the original recipe on the internet but didn't have all the ingredients (like frozen shredded potatoes). But this turned out well. Ann

Breakfast O'Brien

28 oz bag of O'Brien potatoes

1/3 cup butter, melted

4-5 strips microwave bacon, nuked, patted with paper towel and broken up

1 cup shredded sharp cheddar cheese (or the Mexican blend with some extra cheddar added)

2 large eggs beaten

garlic powder (optional)

1/2 cup milk

1/2 tsp salt

1/4 tsp pepper

Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up sides of an ungreased 9" pie plate; drizzle with melted butter and sprinkle with a little garlic powder. Bake at 425 for 45 minutes. Cool on wire rack for 10 minutes. (potatoes need to look crispy, not soggy).

Beat eggs in bowl and add a little garlic powder, the salt and pepper. Add milk, stirring well.

Sprinkle cheese over potato crust; sprinkle bacon pieces on top. Pour egg/milk mixture over all and bake at 350 for 25-30 minutes, or until set. Let stand 10 minutes before serving. Note: casserole can be assembled, (omitting egg mixture), and refrigerated 8 hours before or overnight. Let stand at room temp for 30 minutes. Combine eggs, milk, garlic powder, salt and pepper; pour over mixture. Bake at 350 degrees for 25-30 minutes. Serves 6 to 8.