- 1 package (24 oz. / 680 grams) frozen hash browns
- 1 cup half and half cream (10% MF)
- 1 teaspoon teaspoon salt
- 1 Tablespoon chives, chopped (or other fresh garden herbs of your choice)
- 1/4 cup butter
- 1/2 cup shredded Parmesan cheese
- paprika
- Microwave hash browns in covered casserole for 9 minutes on high.
- Add cream, salt and chives. Mix with a fork.
- Cut butter into pieces and place on potatoes.
- Microwave uncovered for 6 minutes, or until boiling.
- Stir mixture and spread evenly in baking dish.
- Sprinkle with Parmesan cheese and paprika.
- Microwave with 1/2 power, uncovered for about 9 minutes, or until tender.
*Either cubed or shredded hashbrowns can be used, but we prefer them shredded for this dish.