Ingredients
2 tablespoons olive oil
6 cups frozen Ore-Ida diced hash brown potatoes
½ onion, diced
2 cloves fresh garlic, minced
1½ teaspoons fresh parsley, chopped
½ teaspoon dry mustard
salt & pepper to taste
1½ tablespoons Gold Medal flour
1½ cups milk
½ cup Daisy sour cream
2 cups sharp cheddar, divided
Instructions
Heat olive oil in a large pan over medium high heat.
Add hash browns, onion and garlic. Stir occasionally until onion is soft and hash browns are defrosted and slightly browned.
Add in flour, dry mustard, parsley, salt & pepper. Cook 2 more minutes.
Pour in milk and stir until thickened. Add sour cream and stir just until hot (do not boil or the sour cream may curdle). Remove from heat and stir in 1 cup of cheddar cheese just until melted.
Top with remaining cheese. To melt cheese either cover with a lid for 3-4 minutes or broil for 2-3 minutes
