– 2 large Russet potatoes shredded – 1 tablespoon olive oil – ¾ cup egg beaters* – 2 eggs – ½ cup milk – 6 slices fully cooked bacon diced – ½ cup shredded Cheddar Jack cheese – ½ cup shredded Italian blend of cheese – 2 green onions chopped – salt and pepper to taste
Heat oil in non-stick pan, add potatoes and cook until tender and browned.
Press hash browns onto the bottom and sides of a 9 inch pie dish.