Creamy Hash Brown Potatoes

Preheat Oven 375*F.

Ingredients:

*1 and 1/2 bags frozen Shredded Hash browns (about 40 ounces total)

*1/4 cup Olive Oil Plant based Butter or Butter

*3/4 cup Chicken Broth

*1/3 cup Milk

*3 Tablespoons Flour

*1 teaspoon Garlic Powder

*1 teaspoon Onion Powder

*1/2 cup Sour Cream

*1/2 cup Greek Yogurt

*3 cups Colby Jack Cheese

*3-4 Green Onions, sliced

*Sea Salt, to taste

*Freshly Ground Black Pepper

Supplies:

*Cooking Spray

*9” X 11” Glass or ceramic Baking Dish

*Aluminum Foil

Directions:

1. Spray baking dish with cooking spray and layer the frozen hash Browns. Set aside.

2. In a measuring cup add the chicken broth, milk, garlic powder and onion powder. Whisk together. Set aside.

3. In a medium size sauce pan on medium-low heat add the butter and flour making a roux. Slowly add the chicken stock mixture whisking while adding, until thickened. Turn off heat and add sour cream and 1 and 1/2 cups of cheese. Add 3/4 of the onions and Salt and pepper to taste. Stir until combined.

4. Pour the cheese sauce mixture over the hash browns and top with remaining cheese. Cover with foil and bake 45 minutes, remove foil the last 10 minutes for browning.

5. Garnish with remaking onions after baking.

Serve while warm.

Enjoy!

Lindy