Post by Jay on Jan 26, 2004 9:31:54 GMT -6
Colby Hashbrowns1 cup milk
1/2 cup beef broth
2 T butter or margarine, melted, divided
1 teaspoon salt
1/4 teaspoon pepper
Dash garlic powder
1 package (30 oz) frozen country-style shredded hash brown
potatoes
2 cups shredded Colby cheese (8 oz)
In a large bowl, combine the milk, broth, 1 T (15 ml) butter, salt,
pepper and garlic powder. Stir in hash browns. Heat remaining
butter in a large nonstick skillet. Add hash brown mixture. Cook
and stir over medium heat until potatoes are heated through. Stir in
cheese.
Transfer to a greased shallow 2-quart (2-liter) baking dish. Bake,
uncovered, at 350 F (180 C) for 40-45 minutes or until potatoes are
tender.
Makes 6 servings.
Jay