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Cheesy Hashbrown Skillet
Course
Breakfast
Cuisine
American
Keyword
breakfast potato casserole, cheese potates with cream of mushroom soup, cracker barrel potatoes
Servings
6
servings
Author
Heather Cheney
Ingredients
1
26 oz package frozen shredded hashbrowns
2
C
medium cheddar
shredded
¼
onion
minced
1
C
milk
½
C
beef broth
1
teaspoon
garlic powder
1
teaspoon
chili powder
1
teaspoon
dried dill weed
1
teaspoon
salt
¼
teaspoon
black pepper
2
tablespoon
butter
Instructions
Preheat oven to 425 degrees
Combine the potatoes, cheese, onion, milk, broth, and spices in a large bowl.
In a medium-sized oven-proof skillet, melt butter over medium heat and spoon in potato mixture.
Cook the hashbrowns, stirring constantly until the cheese is melted and mixture is creamy.
Transfer skillet to the oven and continue to cook for 45 minutes or until bubbly and the surface is browned and crisp.