Instant Pot Instructions:

1. Spray an oven safe dish that fits inside your Instant Pot with non-stick cooking spray (I used a stainless steel pan*). Place the hashbrowns inside the pan. Sprinkle with a pinch of salt and pepper.
2. In a bowl whisk together the cottage cheese, eggs, onion, green chiles and bacon. Pour the mixture over the hashbrowns. Loosely tent the pan with foil.
3. Pour 1 ½ cups of water into bottom of Instant Pot. Place the pan on a trivet/sling* and lower the pan into the Instant Pot.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. Remove the pan and foil.
5. Sprinkle the cheese on top and let it melt (I stuck it under oven’s broiler). Serve and enjoy!

Slow Cooker Instructions:

1. Spray slow cooker with non-stick cooking spray. Place the hashbrowns inside the slow cooker. Sprinkle with a pinch of salt and pepper.
2. In a bowl whisk together the cottage cheese, eggs, onion, green chiles and bacon. Pour the mixture over the hashbrowns.
3. Cover and cook on high for 2 hours, or until eggs are set. 
4. Sprinkle the cheese on top and let it melt. Serve and enjoy!