Ingredients
1 cup whole milk1/2 cup beef broth2 tablespoons butter, melted, divided1 teaspoon salt1/4 teaspoon pepperDash garlic powder1 package (30 ounces) frozen shredded hash brown potatoes2 cups shredded Colby cheese
Preparation
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.
