Herbed Skillet Hashbrown Potatoes

Herbed Skillet Hashbrown Potatoes Recipe

INGREDIENTS

1 pkg. frozen shredded hashbrown potatoes
1 ½ c. shredded mozzarella cheese
1 ½ c. shredded cheddar cheese
¾ c. grated parmesan cheese
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. dried parsley
2 c. half and half cream
5 Tbsp. butter
Salt & pepper
Optional: Green onions or chives for garnish

Note: You may use fresh herbs, but increase volume to 2 tsps. each

DIRECTIONS

Step 1: Prep:

• In a bowl combine the mozzarella and cheddar.

• Mix the thyme, rosemary and parsley.

• In a sauce pan, heat the butter and half and half until hot and butter is melted. Do not boil.

Step 2: Assemble: Oil your cast iron dish with EVOO or butter and begin the layering process. Put a thin layer of potatoes down – about 1 ½ c. depending on the size of your cast iron. Then salt and pepper and sprinkle with about 1 tsp. of the thyme, rosemary and parsley mixture. Next, sprinkle a thin layer of the mozzarella/cheddar mix and then sprinkle with another thin layer of parmesan cheese. 

Step 3: Repeat this layering process until the pan is almost full leaving about 1/3” from the rim of the cast iron pan. On the top layer, do not do the parmesan layer – save that for the end. Laurie’s Note: Do not make any of the layers too thick. They will all blend together while baking.

Step 4 – Pour the Half and Half and melted butter mixture over the top of the entire dish and top with the final layer of parmesan cheese.

Step 5 – Cover the cast iron with aluminum foil and bake at 365 degrees for 45 minutes. Remove the foil and reduce the oven temp to 350 and bake another 30-45 minutes uncovered until the top is golden brown. Laurie’s Note: If you wish to speed the process, place cast iron skillet on the top rack and broil until you’ve gotten your desired browning. Allow to rest for 5 minutes before serving.