1/2 cup butter
1 (16 ounce) package frozen hashbrown potatoes, thawed slowly
8 slices bacon
10 cut Hungarian hash brown potatoes
1/2 medium onion, finely diced
1 medium carrot, cut into 1/2 inch slices
1 large zucchini, sliced
1 large onion, cut into 2 inch wedges
1 large carrot, cut into 1/4 inch slices
1 large celery stalk, cut in 1/2 inch slices
1 pound fresh mushrooms
Preheat oven to 300 degrees F (150 degrees C). Line a 10 inch tube pan with foil or aluminum foil.
Grease and flour one 10 inch tube pan. Place hash browns in glass or metal baking pans. Set aside.
Duplicate the hash browns; pour over hash browns in prepared pan. Top with bacon strips and inside crust cut mushrooms into 1 inch slices. Spoon pepper into bottom of pan. Sprinkle with Worcestershire sauce. Spoon cheese over top of hash browns.
Bake at 300 degrees F (150 degrees C) on the center rack of the oven for 1 hour, or until cheese is melted. Cool, turn over hash browns, brush with mayonnaise over tops of hash browns and serve warm.