2 (9 inch) pie shells
1 (2.4 ounce) package frozen hash brown potatoes
2 large sweet potatoes
1 1/2 cups chopped red potatoes
2 eggs, beaten
1 (28 ounce) can crushed potato chips
1 (.5 ounce) package instant mashed potatoes
1 1/4 cups apple cider vinegar
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch round pan.
Remove the strips from the hash brown potatoes and place them into the prepared pan. Craft the hash browns using a small spoon and pinch to seal. Cut the potatoes in half. Chop the red potatoes enough to fit in the bottom, leaving 2 1/2 ounces of skin.
In a large bowl, mix the hash browns, potatoes, sweet potatoes, and chopped potatoes. Stir in the eggs, cider vinegar, potato chips, and apple cider vinegar. Pour mixture over the hash browns, cover the pan, and let stand overnight to marinate.
Do not cook the pigs nor let them get too brown. When swaddled, place into the pan.
Bake at 375 degrees F (190 degrees C) for approximately 8 minutes for tops. Turn the pan upside down to prevent browning areas. Avoid smoking pits. Serve hot.