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Sunday, January 19, 2014

Copycat Cracker Barrel Cheesy Hashbrowns

The plan for this week was going to be a little different. I tried the main recipe for this week yesterday and it did not go as planned. Two batches of cookies later.... I decided to switch ideas. So its going to be Weekend Breakfast week.

We love to make a big breakfast on the weekends, especially in the winter. Take a little time making breakfast while drinking some coffee and planning our days. This week I will share some of our favorites to make. I promise that all the recipes will be absolutely delicious and relatively easy.

When we are traveling we often stop at Cracker Barrel at least once. I'm not sure why except maybe its the attraction of looking at the gift shop. When ever I go I get something with these hash browns so I was excited to get and try this recipe. They really do taste the same if not better.


1/2 bag of frozen hash browns (13 oz)
1 cup shredded Colby cheese
1/8 cup minced onion
1/2 cup milk
1/4 cup beef broth
1/2 Tbsp butter, melted
1/8 tsp garlic powder
1/2 tsp salt
1/8 tsp black pepper
1/2 Tbsp butter

Preheat oven to 425 degrees.

Combine the hash browns, cheese, and onion in a large bowl. Break up the frozen hash browns with a spoon, and mix everything together. In a smaller bowl combine the milk, beef broth, the 1/2 Tbsp melted butter, garlic powder, salt and black pepper. Mix all of these ingredients until they are well combined. Then pour it all over the hash browns in the other bowl. Mix all the ingredients together in the large bowl.

Put a large saucepan on the stove, medium high heat. Melt the remaining butter in the saucepan. Spoon the hash brown mixture into the pan and cook until the cheese is melted. Stir occasionally. This will be about 7 minutes.

Put the hash browns in a 9X9 pan, and bake for 45-50 minutes. Serve warm.

Eat and Enjoy!

Recipe Source: Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Restaurant Chains

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