Something for Easter breakfast or brunch.
If you don't have a oven-proof skillet, you can use transfer your mixture from the skillet after it has been cooked, to a buttered 9"X9" glass baking dish and bake according to the directions.
Cracker Barrel® Hash Brown Casserole
1 26-ounce bag frozen country style hash browns
2 cups shredded Colby cheese
1/4 cup minced onion
1 cup milk
1/2cup canned beef broth
2 tablespoons butter, melted
dash garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
Preheat the oven to 425 degrees F.
Add milk, beef broth, hash browns, half the melted butter, garlic powder, salt and black pepper in a large bowl. Mix until well blended. Add hash browns, cheese, and onion and mix well.
Heat the remaining butter in a large, ovenproof skillet over high heat.
Add the hash brown mixture once the skillet is hot.
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 to 60 minutes or until the surface of the hash browns is dark brown. Serves 4 to 6 as a side dish.
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