Hash Brown Scallop

1 pkg. (16 oz.) frozen hash potatoes, thawed
1/4 c. sliced green onion
4 oz. sharp process American cheese, shredded
1 chicken bouillon cube
1 T. butter
1/2 c. boiling water

In greased 1 1/2 quart casserole, combine potatoes, shredded cheese and sliced green onion. Dissolve bouillon cube in boiling water, pour over potato mixture. Dot with 1 T. butter. Bake covered in 375° oven for 30 minutes or until potatoes are tender, stirring once or twice. If desired, top with triangles of cheese. Bake until cheese melts. Serves 6. Quick, easy and good potato casserole.