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Cheesy Hashbrown Skillet | heatherlikesfood.com
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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

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.