1 (10 ounce) package frozen hash brown potatoes
salt and pepper to taste
1/4 cup butter
1/3 cup finely chopped dried basil
Preheat oven to 325 degrees F (165 degrees C). Slice potatoes in half and scoop out skin.
To open coat a large spoonful with vegetable oil, carefully pour in beef broth, and whisk until all liquid is absorbed. Place mushrooms in hot liquid; season with salt and pepper to taste, and salt to taste. Stir in butter and boil until butter is melted, 8 minutes. Stir in basil and cook 2 minutes, or until tender.
Pour half and cover skillet; heat on medium-high heat. Pour remaining cheese over potatoes and cook until heated through and cheese sauce begins to thicken, then deglaze the remaining skillet and serve.