This is one of those dishes that I usually wait and make on a relaxing weekend at home or even for a potluck brunch. Whenever we are having a luncheon at the church, I make this in a double batch and put them in a crock pot to take with me. They will stay nice in there for a few hours without having to worry about anything getting overcooked or burnt. Usually they don’t last that long though. People gobble this stuff right up!
Check out what they are saying about this recipe over at Recipe Lion:
“Oh my goodness this sounds so good I can almost taste it.”
Taste this yourself and make it to go with your breakfast this weekend. It’s good enough to eat alone too!
Ingredients
1 (26-ounce) bag Ore-Ida frozen hash browns
2 cups Sargento Colby cheese, grated
1/4 cup finely chopped onion
1 cup milk
1/2 cup Swanson beef stock or broth
2 tablespoons melted butter, divided
salt, to taste
garlic powder, to taste
pepper, to taste
Instructions
Preheat oven to 400 degrees F.
Combine frozen hash browns, cheese, and onion in a large bowl.
Combine the milk, beef stock, half the melted butter, the garlic powder, salt, and black pepper in another bowl.
Mix until well blended, then pour the mixture over the hash browns and mix well.
Heat the remaining butter in a large, ovenproof skillet over high heat.
When the skillet is hot, spoon in the 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 bake for 45 to 60 minutes or until the surface of the hash browns is crisp and browned.
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Quick Tip: Try adding in some of your favorite breakfast meats.
Thanks again to Recipe Lion for this classic and delicious recipe.
