1 26 oz. Bag of frozen country-style hash browns
2 cups shredded Colby cheese
¼ cup minced onion
1-cup milk
½ cup beef stock or canned broth
2 tablespoons butter, melted
Dash of garlic powder
1 tsp. Salt
¼ tsp. Pepper
· Preheat oven to 425
· Combine frozen hash brown, cheese, and onion in a large bowl.
· Combine milk, beef stock, half the melted butter, garlic powder, salt & pepper in another bowl. Mix until well blended, then pour mixture over hash browns and mix well
· Heat the remaining butter in a large, oven proof skilled over high heat.
· When the skillet is hot, spoon in Hash brown mixture.
· Cook the hash browns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes)
· Put the skillet into the oven and cook for 45 – 60 minutes or until surface of the hash browns is dark brown (MY OVEN – COOK FOR 25-30 MINUTES)
If skillet is not oven proof, spoon mixture into a 9 x 9 baking dish. Microwave the potatoes until they are hot and the cheese has melted. Then place into oven.
