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Submitted by: Liz Plotnick-Snay from Gooseberry Patch
Originally shared on the web 12/12/2016

38-oz. pkg. frozen hashbrowns with onions & peppers, thawed
4-oz. can diced green chiles
2 c. shredded Mexican-blend or mild Cheddar cheese, divided
32-oz. container liquid egg substitute
Garnish: salsa
Optional: tortilla chips

Spread potatoes in a lightly greased 13"x9" baking pan. Add chiles and half of cheese. Pour in eggs; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 50 minutes, until eggs are set and cheese is melted. Serve with salsa and tortilla chips, if desired. Makes 12 to 16 servings.