When I lived in Georgia my favorite restaurant to eat at was the Cracker Barrel. I loved looking at all the old-fashioned toys, playing checkers, or doing the peg I.Q. game while waiting for our food to arrive. Mmmmmm….it was good ol’ down home cooking! One of my favorite stand by’s was the hash brown casserole. After I married and moved to the west I had to scrounge around until I found a recipe that resembles those hash browns so I could make them whenever I desired. These are so good! Especially when served as a side dish to good hot cakes, scrambled eggs, and fresh orange juice.

Cracker Barrel Hash Brown Casserole

3 grated potatoes
1 1/2 cups shredded cheese
1/4 cup minced onion
1 cup milk
1/2 cup beef broth
1/2 tsp each salt and pepper
2 TBSP melted butter

Preheat oven to 425 degrees. Combine first six ingredients in a big bowl. Melt butter in a 10 inch cast iron skillet. Pour hash brown mixture into pan and and cook and stir until cheese begins to melt. Put pan in oven and bake for 45 minutes or until golden brown and crispy.

Note: If You don’t have a cast iron pan just cook mixture in a regular skillet, then transfer to a 9×13 inch baking dish before putting it in the oven. You may have to adjust the cooking time a little bit as well.

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