Colby Hash Browns Recipe
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Colby Hash Browns Recipe

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My family loves potato dishes, and this is one of our favorites. It's easy to assemble because it calls for frozen hash browns, so there's no peeling or slicing potatoes. When I take it to potlucks, I always return with an empty dish.—Kimberly Lund, Park City, Kansas
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 6 servings


  • 1 cup milk
  • 1/2 cup beef broth
  • 2 tablespoons butter, melted, divided
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash garlic powder
  • 1 package (30 ounces) frozen shredded hash brown potatoes
  • 2 cups (8 ounces) shredded Colby cheese


  1. In a large bowl, combine the milk, broth, 1 tablespoon 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.
  2. Transfer to a greased shallow 2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until potatoes are tender. Yield: 6 servings.
Originally published as Colby Hash Browns in Quick Cooking January/February 2004, p6

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meaganteal 233510
Reviewed Sep. 26, 2015

"great side dish!! Made this for our family cook out. I broiled the potatoes a little bit to crisp the tops up. Really good! Will make again. The leftovers will make great potato cakes!"

4angels9798 137816
Reviewed Sep. 5, 2012

"Another recipe that I always return too."

rbarton 66675
Reviewed Apr. 1, 2012

"This is yummy. It is lighter tasting than those with sour cream and chicken or potato soup but just as good!"

MY REVIEW 130936
Reviewed Oct. 10, 2011

"Easy, good recipe."

paberico 50965
Reviewed Feb. 24, 2011

"I've made this plenty of times. It is delicious!"

scrambledwithcheese 137811
Reviewed Aug. 20, 2010

"This wasn't bad, but not my favorite cheesy hashbrown recipe. I agree with the reviewer who said the potatoes should be thawed first, and also about it being too salty. Next time I would definitely skip the added salt."

becky8637 134488
Reviewed Mar. 8, 2010

"We've had this recipe several times. It's easy and tasty.

I usually skip heating the mixture in a skillet because I'm lazy. It's also good with cheddar cheese or with diced onion added in. Yum!"

cwbuff 104670
Reviewed Dec. 14, 2009

"Hey, loridillon! This was not published as a vegetarian dish! It was a go-along to meat loaf in a full meal. My husband raved about it and gave it 5 stars. I thought it was good but just a tad too salty, as I used pre-shredded Colby cheese for convenience, and I think those pre-shredded cheeses are saltier than when you shred block cheese. If I use the pre-shedded again, I'll leave out the 1 teaspoon of salt. Also, the recipe doesn't say to do so, but I think the hash browns should be thawed and the excess water pressed out of them. See how that works."

ElizaGS 90760
Reviewed Sep. 3, 2008

"So use vegetable broth, how hard is that?"

loridillon 104669
Reviewed Jul. 31, 2008

"Once again, a vegetarian recipe with beef broth in it. Not the best way to impress us vegetarians, TOH."

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