Thursday, December 10, 2015

Best Dish: Cheesy Hashbrown Potatoes

After a streak of having nothing but sweet dishes win the Best Dish award, we finally have a savory recipe to join the mix! Natalie Wilds won for her Cheesy Hashbrown Potatoes! This is a comfort-food classic, and once you see how easy it is to make, we have a feeling your friends and family are going to gobble it up, too.


Making it for our MOPS group was the first time Natalie made this, but she said that she loves cheese, so she figured it would be a good recipe. Looks like she was right!

Cheesy Hashbrown Potatoes

2 lbs. frozen shredded hashbrowns
2 cups shredded cheddar cheese (or any kind of cheese or mix of cheeses you prefer)
2 cups milk
4 Tablespoons butter (I only use 2!)
1 ½ teaspoons salt
Shredded Parmesan cheese
Preheat the oven to 350 degrees. Place frozen (unthawed) hashbrowns in a 9×13 pan. Sprinkle with shredded cheese and stir lightly to combine. Heat milk, butter, and salt in a separate pan until butter is melted (I do this in the microwave). Pour over potato/cheese mixture. Sprinkle generously with Parmesan cheese. Bake at 350 degrees for 50-60 minutes, or until cheese is browned (I usually turn the broiler on high for the last 1-2 minutes). Let stand 5 minutes before serving.

YUM! Let us know if you end up making this! 

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