Colby Hash Browns
Total TimePrep: 10 min. Bake: 40 min.
- 1 cup whole 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 shredded Colby cheese
- 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.
- Transfer to a greased shallow 2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until potatoes are tender.
Mar 14, 2018
These were creamy & very good! I will make again.
Aug 25, 2017
Easy & my go-to recipe when I need to bring a side dish to an event. Dish always comes home scraped clean.
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!
Sep 5, 2012
Another recipe that I always return too.
Apr 1, 2012
This is yummy. It is lighter tasting than those with sour cream and chicken or potato soup but just as good!
Oct 10, 2011
Easy, good recipe.
Feb 24, 2011
I've made this plenty of times. It is delicious!
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.
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!
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.
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