Ingredients
2tbspolive oil
6cupshash brown potatoes,frozen, diced
½onion,diced
2clovesfreshgarlic,minced
1½tspfresh parsley,chopped
½tspdry mustard
salt and pepper,to taste
1½tbspflour
1½cupsmilk
½cupsour cream
2cupssharp cheddar,divided
Preparation
Heat the olive oil in a large pan over medium-high heat.
Add the hash browns, onion, and garlic. Stir occasionally until the onion is soft and the hash browns are defrosted and slightly browned.
Add in the flour, dry mustard, parsley, salt, and pepper. Cook for 2 more minutes.
Pour in the milk and stir until thickened. Add sour cream and stir just until hot (do not boil or the sour cream may curdle).
Remove from the heat and stir in 1 cup of cheddar cheese just until melted.
Top with the remaining cheese. To melt cheese, either cover with a lid for 3 to 4 minutes or broil for 2 to 3 minutes.
