INGREDIENTS

1kg bag of hash brown diced potatoes, thawed

½ cup sour cream

1/2 cup heavy cream

1 can (354ml) evaporated milk

1 tbsp Dijon mustard

2 tsp fresh thyme leaves

3 green onions sliced 

½ tsp garlic powder

½ tsp onion powder

1 1/2 tsp salt

1 cup shredded cheddar cheese

INSTRUCTIONS

Preheat the oven to 375F

1. Mix together the sour cream, heavy cream, evaporated milk, mustard, thyme, green onions, garlic powder, onion powder and salt. Fold in the thawed hash brown potatoes.
2. Pour the mixture into an 8×11 baking dish and cook for 45 until golden brown and set. 
3. Scatter the shredded cheddar over the top and place under the broiler until melted and bubble. Let rest for 5min.

Serve immediatley

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