Categories: Breakfast

Ingredients

• 32 oz. frozen diced hash brown potatoes, thawed
• 16 oz. sour cream
• 8 slices bacon, crisp-cooked and crumbled
• 1/2 cup milk
• 1 oz. envelope dry ranch salad dressing mix
• 8 oz. cheddar, shredded
• black pepper

Directions

1. Preheat oven to 350. Coat a 9×13-inch baking dish with cooking spray.

2. Stir together has browns, sour cream, bacon, milk, ranch mix, and 1 cup cheese in a large bowl. Spread in prepared baking dish.

3. Bake, covered, 45 minutes. Sprinkle remaining cheese evenly over potatoes. Bake, uncovered, until cheese is bubbly, about 15 minutes. Sprinkle with pepper.

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