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Hash Egg Bake

2 cups shredded cheddar and Monterey Jack cheese
3/4 cup small curd cottage cheese
1 4.25 ounce jar diced green chilies
1/4 cup chopped onion
1/4 cup red bell pepper
1 15-ounce can corned beef hash
1/3 cup finely crushed buttery crackers
Salsa

Heat oven to 375 degrees. Combine eggs, shredded cheese, cottage cheese, chillies, onion and bell pepper. In another bowl, combine hash with 1 cup of egg mixture. Stir cracker crumbs into hash. Place hash mixture into lightly greased 9-inch baking dish. Top with remaining egg mixture. Bake 35 to 40 minutes or until set. Serve with salsa.