Instructions: Cover hash browns with hot water; let stand 10 minutes.

Drain well. Beat eggs; add potatoes and remaining ingredients except bacon and paprika. Pour into a well-greased 10-inch piepan. Sprinkle with bacon and paprika. Cover and refrigerate at least 8 hours. Place cold piepan, uncovered, in cold oven. Bake at 350 degrees for 35 minutes or until potatoes are tender and eggs done.

Yield: 6 to 8 servings.

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