1 (26 oz) bag frozen country-style hash browns
2 cups shredded colby cheese
1/4 cup minced onion
1 cup milk
1/2 cup beef stock OR canned broth
2 tbs butter, melted
dash garlic powder
1 tsp salt
1/4 tsp ground black pepper
preheat the oven to 425 degrees.
combine the 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 45-60 minutes or until the surface of the hash browns is dark brown.
serves 4-6 as a side dish
IF YOUR SKILLET ISN’T OVENPROOF (BECAUSE IT HAS A PLASTIC HANDLE, FOR EXAMPLE), YOU CAN ALSO SPOON THE POTATOES INTO GLASS 9″X9″ BAKING DISH AND MICROWAVE THE POTATOES UNTIL THEY ARE HOT AND THE CHEESE HAS MELTED. THEN PUT THAT BAKING DISH INTO THE 425 DEGREE OVEN UNTIL THE SURFACE OF THE HASH BROWNS HAS BROWNED.
IF YOU CAN’T FIND COLBY CHEESE, YOU CAN ALSO USE CHEDDAR CHEESE FOR THIS RECIPE. COLBY, HOWEVER, IS PREFERRED.