Here's a really easy, cheesy hash brown recipe that I made up as I went along. Adjust the spices to your taste...ours was on the warm-ish side without being too hot. The Worcestershire also adds a flavor dimension that is not normally present in regular, ordinary hash browns. Quite tasty, and I was really happy with the outcome. Added bonus - since I don't use any flour in this recipe, it is definitely gluten-free. :)
1 20-oz pkg of shredded hash brown potatoes
2 C shredded cheddar cheese (or whatever blend you prefer)
1 C milk
1 Tbsp garlic powder
1 Tbsp onion powder
¼ tsp white pepper
½ tsp black pepper
1 tsp salt
1 tsp paprika
1 tsp Worcestershire sauce
Preheat oven to 425° F. In a bowl, combine spices, milk, and Worcestershire sauce. Add potatoes and cheese and combine well. (Potatoes will absorb much of the liquid.) Spray the bottom and sides of an 8x8 glass baking dish with cooking spray. Spread potato mix evenly into glass dish. Place on the lowest rack of the pre-heated oven. Bake for 30 minutes at 425°, or until top is golden brown & bubbly.
|The potato mix, ready to go into the oven...|
|...and afterward, all golden bubbly. :)|
|Shot of the hashbrowns, taken with my camera phone, after we dove in. ;)|
Makes 8-10 servings.