2 packages (32 ounces each) frozen cubed hash brown potatoes
2 packages (8 ounces each) cream cheese, softened
4 large eggs
2 teaspoons minced chives
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
3 tablespoons butter, melted
In a Dutch oven, bring water and potatoes to a boil. Reduce heat; cover and simmer until potatoes are tender, about 12 minutes. Drain. Place potatoes in a bowl; beat on low until mashed. Add cream cheese, eggs, chives, salt and pepper; mix well.
Divide potato mixture between two greased 2-qt. baking dishes. Combine bread crumbs, Parmesan cheese and butter; sprinkle over potatoes. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until top is browned and potatoes are heated through.