2 pounds or 5-6 cups of hashbrowns either fresh or frozen
1/3 cup chopped sweet onion
1 cup chicken broth
3 tablespoons butter (the real stuff)
1 teaspoon salt
1/4 teaspoon garlic powder
1/3 cup milk
1 1/2 cup to 2 cups (depends on how cheesy you want it) shredded cheddar cheese (sharp is ok too)
Pepper to taste
I use new potatoes from the garden and shred them in my food processor. Regular Idaho potatoes are fine too, or you can use frozen hash browns.
If you are shredding your own, put the hashbrowns in a bowl and wash them in cold water until the water runs clear. Pat them dry with a towel and either weigh or measure them. In a large bowl, place potatoes, cheese and onions and toss until well mixed.
In a separate bowl pour chicken broth add two tablespoons of the butter, melted and whisk in the garlic powder and the salt
Add the milk and pepper to taste.
Pour the liquid mixture into the bowl of potatoes, onions and cheese. Toss until all of the dry ingredients are coated.
In a 2 quart cast iron skillet or casserole dish, melt the remaining tablespoon of butter. Spread evenly over the bottom surface of the pan.
Pour the potato mixture into the pan and lightly pat down the surface.
Bake at 350º covered for 20 minutes. Remove cover and bake 25 to 35 minutes until potatoes are tender.
Serve hot for breakfast or dinner!
<center><font size="5px" color="#5A0000"><b>Happy 'Taters!</center>