Hash Brown Potato Melt

• 1/3 c. vegetable oil
• 1 large yellow onion, finely chopped
• 2 medium size green peppers, cored, seeded and coarsely chopped
• 3 c. frozen hash brown potatoes (20 oz. pkg.)
• 1 c. milk
• 2 c. shredded medium-sharp low-fat Cheddar cheese (8 oz.)
• 1/8 tsp. each: salt and black pepper

1. Preheat oven to 350u0b0.
2. Heat 1 tablespoon of the oil in 12-inch oven-proof skillet over moderate heat for 1 minute.
3. Add onion and green pepper and saute, stirring occasionally, for 5 minutes. Stir in potatoes and remaining oil, then flatten the mixture to a uniform thickness.
4. Reduce heat and cook, uncovered, without stirring, for 5 minutes.
5. Mix milk, cheese, salt and pepper in small bowl; pour over potato mixture and transfer to oven.
6. Bake uncovered for 20 to 25 minutes or until potatoes are tender, bubbling and tipped with brown.
7. Serves 4.

vegetable oil, yellow onion, green peppers, frozen hash brown potatoes, milk, cheddar cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620571 (may not work)