Colby Hash Browns Recipes

COLBY HASH BROWNS

Steps:

• In a large bowl, combine the milk, broth, 1 tablespoon butter, salt, pepper and garlic powder. Stir in hash browns. heat remaining butter in a large nonstick skillet. Add hash brown mixture. Cook and stir over medium heat until potatoes are heated through. Stir in cheese., Transfer to a greased shallow 2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until potatoes are tender.

CHEESY HASH BROWNS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish and sprinkle top with corn flake crumbs.
• Bake in the preheated oven until the casserole is bubbling, about 1 hour.

COLBY HASH BROWNS CASSEROLE

Steps:

• In a large bowl, combine the milk, broth, 1 tablespoon butter, salt, pepper and garlic powder.
• Stir in hash browns.
• Heat remaining butter in a large nonstick skillet.
• Add hash brown mixture.
• Cook and stir over medium heat until potatoes are heated through.
• Stir in cheese.
• Transfer to a greased shallow 2 quart baking dish.
• Bake, uncovered, at 350° for 40-45 minutes or until potatoes are tender.

COPYCAT CRACKER BARREL HASH BROWN CASSEROLE

Steps:

• Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
• Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
• Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
• Garnish with chopped parsley and serve hot.

HALSEY'S HASH BROWNS CASSEROLE

Steps:

• In a small skillet, warm your butter and olive oil add and saute onion (I usually dice very fine) and crush your garlic. Cook until soft.
• In a large saucepan, add soups, cream cheese, sour cream.
• Let everything simmer on very low heat, until everything is melted together.
• Mix in your onion mixture.
• Add black pepper.
• Shred 6 red potatoes (or as a time saver use about 1 1/2 bags pre-shredded potatoes).
• In a 9x13 pan, spray pan with nonstick butter spray.
• Layer your potato, then your soup mixture, then grated cheese until finished.
• Top with crushed Ritz crackers.
• Cover with foil.
• bake 1 hour, or until potatoes are soft. Sometimes with potatoes they need longer. So be sure to check and possibly if you can, allow up to 1 1/2 hrs total cook time.