Potato and Cheese Snowballs

 6 T. (3/4 stick)butter divided

1 pkg. (30 oz) frozen shredded hash brown potatoes thawed 1 onion, chopped 1 T. minced garlic 1 C. shredded Mozzarella 1/4 t. Italian seasoning 1 t. salt 1/4 t. pepper

 In a large nonstick skillet, melt 3 T. butter over medium heat.  Add the potatoes, and cook turning frequently 12-15 minutes until browned.  Place in a large bowl and set aside.  In the same skillet, melt the remaining 3 T. butter then add the onions and garlic.  Saute' the onions and garlic until golden, being careful not to burn.  Stir the onions and garlic into the potatoes.  Add the remaining ingredients; mix well.  Using an ice cream scoop, scoop the potatoes into 12 equal sized scoops, packing tightly, and place the scoops on the baking sheet.  

Bake 18-20 minutes or until browned and heated through.

 To reheat (if serving the next day)-Bake at 300 for 10-15 minutes.


Contributed by: Edit

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