cheese stuffed hash browns. you can make them ahead of time and freeze if need be, then nuke and take with wrapped in a paper towel.
Betty Crocker – Holiday
Servings 6 Page 6
Ingredients
5 cups frozen shredded hash brown potatoes, thawed
3 medium green onions, thinly sliced
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil or vegetable oil
1 ½ cups shredded cheddar cheese
Directions
1. Mix potatoes, onions, salt and pepper in large bowl. Coat 10 inch nonstick skillet with slanted side with 1 tablespoon of the oil; heat over medium heat. Spread 2 ½ cups of the potato mixture evenly over bottom of skillet; press down with broad spatula. Top with cheese to within 1 inch of edge. Spread remaining potatoes over cheese; press down with back of broad spatula.
2. Cook over medium heat about 15 minutes or until potatoes are well browned and crisp. Loosen edge of potatoes with spatula. Place heat proof plate upside down over skillet; carefully turn skillet upside down over plate to remove potatoes.
3. Heat remaining 1 tablespoon oil in skillet over medium heat. Slide potatoes from plate into skillet so uncooked side is down. Cook about 10 minutes or until potatoes are well browned and tender. Slide onto serving plate. Cut into wedges.
Calories 305 Fat 14g Sodium 840mg Carbs 35g Fiber 3g Sugars g Cholesterol mg Protein g Iron g
Notes If you don’t like green onions or don’t have them. Sauté some yellow onions and or you could use onion powder. Also as a twist you could crumble some cooked sausage, bacon, or scrambled egg into the potatoes, and I like to us a tablespoon of butter and about the same amount of olive oil it the sauté pan with the potatoes.