Thaw the potatoes and squeeze out as much water as you can by pressing them in your hand in a tea towel. Melt the butter and mix it into the potatoes. Press out the potatoes on the bottom of the pie pan and press them well to form the bottom crust. Bake at 450 for 20 minutes while you get the rest of the ingredients ready.

Chop up the bacon and cook until it is browned and crisp.

Mix the tomato juice with the salsa, worcestershire, and tobasco sauce. Beat in the eggs. Whisk well. Season with salt and pepper.

When the potatoes are starting to brown, pull them out of the oven. Turn the oven down to 350. Pour the bloody egg mixture into the pie pan over the potatoes. Sprinkle the bacon on top and gently float a few of the pepperoncini peppers on there. Bake at 350 for about a half hour until just set in the center.