Recipe: Parmesan Hash Browns (using hash brown potatoes mix, 1970's)

PARMESAN HASH BROWNS

1 (6 oz.) pkg. Betty Crocker Hash Browns with Onion mix*
4 cups hot water
1 1/2 cups half and half
3 tbsp. butter
1/2 tsp. salt
3 tbsp. grated Parmesan cheese

Heat oven to 325 degrees F.

Cover (dry) potatoes with 4 cups hot water in 2 1/2 quart bowl; let stand uncovered 15 minutes. Drain thoroughly on paper towels. Spread potatoes firmly and evenly in an ungreased 8x8-inch baking dish.

Heat half and half, butter, and salt just to simmering; pour over potatoes. Sprinkle with cheese.

Bake uncovered until golden brown, about 45 minutes.

*Betty Crocker's current product is: Seasoned Skillets Hash Brown and comes in a 5.2 oz. package. There aren't any onions in the ingredients of this new product, but you can add finely chopped onion, onion powder or dried onion to the recipe above. If using dried onion, add it to the dry hash browns before covering them with the hot water.

Makes 6 servings
Source: Vintage recipe booklet: Favorite Potato Recipes from Betty Crocker, 1978