Tomato-Potato Bake

Ingredients:

• 1 (16oz) package frozen hash brown potatoes, thawed
• 1 small tomato, chopped
• 1/2 cup onion, chopped
• 1/2 teaspoon dried whole oregano
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 cup (4oz) mozzarella cheese, shredded
• 1/4 to 1/2 cup milk
• parsley springs (optional)
• cherry tomato wedges (optional)

Instructions:

Layer half of the potatoes, tomato, onion, seasonings and cheese in a greased 8-inch square baking dish. Repeat the layers, ending with the cheese. Pour the milk over the top. Cover and bake at 425° for 20 minutes. Uncover and bake an additional 5 minutes. Garnish with parsley and tomato wedges if desired.