Categories: sides
Ingredients
- T. (3/4 stick)butter divided
- 1 pkg. (30 oz) frozen shredded hash brown potatoes thawed
- 1 onion, chopped
- 1 T. minced garlic
- 1 C. shredded Mozzarella
- 1/4 t. Italian seasoning
- 1 t. salt
- 1/4 t. pepper
Directions
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In a large nonstick skillet, melt 3 T. butter over medium heat.
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Add the potatoes, and cook turning frequently 12-15 minutes until browned. Place in a large bowl and set aside.
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In the same skillet, melt the remaining 3 T. butter then add the onions and garlic. Saute’ the onions and garlic until golden, being careful not to burn.
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Stir the onions and garlic into the potatoes. Add the remaining ingredients; mix well. Using an ice cream scoop, scoop the potatoes into 12 equal sized scoops, packing tightly, and place the scoops on the baking sheet.
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Bake 18-20 minutes or until browned and heated through.
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To reheat (if serving the next day)-Bake at 300 for 10-15 minutes.