If you live near a Cracker Barrel restaurant you may have tried their hash brown casserole, if not you should!  Potatoes and cheese, how can you go wrong with that combination, it’s almost as good as chocolate and peanut butter.  LOL

While this isn’t the “official” recipe from Cracker Barrel, I think they are keeping that a secret, this version comes very close to the original.  I don’t remember where I got this recipe other than the person that shared it with me had a daughter who worked at Cracker Barrel. Give it a try, it is excellent with a fried ham slice or sausage.

Hash Brown Casserole

1 26 oz. bag frozen hash browns

2 c. shredded Colby cheese – you may have to buy a block and shred it yourself

¼ c. minced onion

1 c. milk

¼ tsp. black pepper

½ c. beef stock or canned beef broth

2 Tbsp. butter, melted

Dash of garlic powder

1 tsp. salt

Preheat oven to 425 degrees.  Combine the frozen hash browns, cheese and onions in a large bowl. 

Combine the milk, beef stock or broth, half the melted butter, garlic power, salt and pepper in another bowl and mix until well blended. 

Pour this mixture over the hash brown mixture and mix well. Heat the remaining butter in a large, ovenproof skillet (cast iron works great) over high heat.   When the skillet is hot, spoon in the hash brown mixture.

Cook the hash browns, stirring occasionally until hot and all the cheese has melted (about 7 minutes).  Put the skillet in the oven and bake for 45 to 60 minutes or until the surface of the hash browns has a golden brown color.  

You can also spoon the hash brown mixture into a glass 9 x 9 baking dish and microwave until the potatoes are hot and the cheese has melted.  Or you can heat the mixture in a large pan until the potatoes are hot and the cheese has melted and then put into a baking dish.

Bake in the dish at 425 degrees until the top of the hash browns has a golden brown color.