Cracker Barrel Hash Brown Casserole

Bo
Here is one of my favorite breakfast foods. We had it yesterday for breakfast, so I thought I'd share it with you and anyone else who would enjoy it.

One 26-ounce bag of frozen country-style hash browns
2 cups shredded Colby cheese
1/4 cup minced onion
1 cup milk
1/2 cup beef stock or canned broth
2 tablespoons butter, melted
A dash garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper

1. Preheat oven to 425 degrees.
2. Combine the frozen hash browns, cheese, and onion in a large bowl.
3. Combine the milk, beef stock, half the melted butter, the garlic powder, salt, and black pepper in another bowl. Mix until well blended, then pour the mixture over the hash browns and mix well.
4. Heat the remaining butter in a large, oven proof skillet over high heat.
5. When the skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes).
6. Put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns is dark brown.

If you don't have a skillet, you can spoon the potatoes into a glass 9 x 9-inch baking dish and microwave the potatoes until they are hot and cheese has melted. Then put that baking dish into the 425 degree oven until the surface of the hash browns has browned.