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olive oil
2 tablespoons
diced onion
1 cup
frozen hash brown potatoes
1½ cups
1 packet
sour cream
16 ounces
shredded Colby-Jack cheese
1 cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
In a pan set over medium-low heat, warm the olive oil. Add the onions and sauté until softened, about 4 to 5 minutes. Turn heat to medium-high and stir in hash browns. Let cook for about 8 minutes total, stirring once or twice, until crisped and cooked through. Set aside to cool.
Mix contents of dips packet with sour cream. Add hash brown mixture and cheese. Stir well to combine. Refrigerate 1 hour before serving.
